GFCF Recipes

Below is my updated GFCF cookbook.  It is similar to the one I posted in 2009, but I’ve added my newest recipe finds.  I’m working on getting a PDF version posted with pictures so that you can print them out with one recipe per page and put in a binder if you’d like.  This didn’t transfer over very well from Word.  Updated Feingold Cookbook coming soon. 

 
The All Natural

GFCF Kids Cookbook

(Kid
friendly gluten and casein free recipes with all natural ingredients.  All recipes are also soy free and Feingold
acceptable to the best of my knowledge.)

Table of Contents

 

Dinners

Beef Stew

Chicken Fajita Seasoning

Chicken Meatballs

Chicken Nuggets

Chicken Piccatta

Chicken Stew

Chili

Corn Dogs

Fried Chicken

Garlic Lime Chicken

Garlic Lemon Chicken

Hamburger/Steak Seasoning

Honey Buffalo Wings

Honey Lime Chicken

Italian Chicken

Lemon Mustard Chicken

Meatloaf (Egg Free)

Pot Roast

Pulled Pork

Rotisserie Chicken

Spicy Pork Tenderloin

Sweet and Sour Chicken

Taco Seasoning

Sides

Baked
Onions

Baked
Potato Skins

Boston
Market Cinnamon Apples

Bruschetta
Bread

Garlic
Mashed Potatoes

Potato
Wedges

Seasoned
Red Potatoes

Spanish
Rice

Spicy
Red Potatoes

Soups

Broccoli Soup

Chicken Soup

Chicken Stock

Minestrone Soup

Vegetable Beef Soup

Desserts

Chocolate Chip Quinoa
Cookies

Chocolate
Peanut Butter Rice Krispy Treats

Chocolate Frosting

Ice Cream

Marshmallows

Nilla Wafers

Panda Puff Cookies

Peanut Butter Cookies

Popsicles

Strawberry Jell-O

Triple Berry Apple Pie

Triple Berry Peach Crumble

Vanilla Frosting

Snacks

Caramel Popcorn

Gummy Snacks

Puppy Chow

Salsa – Chili’s

Salsa Fresca

Breakfast

Banana
Muffins

Breakfast
Sausage

Chocolate
Chip S’Mores Pancakes

Chocolate
Energy Bars

Corn
Cakes

French
Toast

Fruit & Nut Bars

Pancake Syrup

Pumpkin Muffins (Egg Free)

Teff Pancakes (Egg Free)

Smoothies

Blueberry Banana

Mango Orange Banana

Strawberry Orange

Strawberry Orange
Pineapple

Pineapple Banana

Miscellaneous

Lemonade

Vanilla Extract

Worcestershire Sauce & Soy Sauce

“Therefore I tell
you, do not worry about your life, what you will eat or drink…Look at the birds
of the air; they do not sow or reap or store away in barns, and yet your
Heavenly Father feeds them.  Are you not
much more valuable than they?” 

Matthew 6:25-26

Beef Stew

1/4
cup flour (Any GF all purpose or blend)

2
tsp sea salt (or regular salt)

¼ tsp
pepper

½
tsp paprika

1
tsp sugar (optional)

Dash
of ground allspice or cloves (optional)

2
lbs of stew meat (could also do 1 lb)

2
TB vegetable oil (I use olive oil)

2
cups beef stock (I use Imagine Beef Stock from Woodman’s)

4
medium carrots, cut into pieces (Use the big carrots, not baby carrots)

4
medium potatoes, peeled and cubed

2
celery stalks (optional)

1
medium onion, sliced (I use Vidalia or yellow onions)

1
garlic clove, minced

2
bay leaves

1
tsp Worcestershire sauce (I use Lea & Perrins (corn syrup, may have soy)

1
TB lemon juice (I use fresh)

1/4
cup chopped fresh parsley

½
cup of frozen peas (optional)

Corn
starch or tapioca starch for thickening

1.      In a large zip lock bag,
combine flour and spices.  In batches,
add beef to flour mixture and toss to coat. 
Transfer to a plate.  In a large
non-stick pan, heat the oil at medium-high heat.  Cook beef until browned all over.  With a slotted spoon, transfer beef to crock
pot. 

2.      Add 1 cup of stock to pan
and stir to scrape up any brown bits. 
Transfer stock mixture to crock pot. 
Add carrots, potatoes, celery, onion, remaining cup of stock, bay
leaves, Worcestershire sauce, and parsley to crock pot.  Mix well to combine. 

3.      Cover and cook on low for
8-10 hours, or on high for 4-6 hours, until vegetables are tender and stew is
bubbling.  Remove bay leaves and
discard. 

4.      Add peas.  Cover and cook on high for 15-20
minutes.  Season to taste with salt and
pepper.  Can thicken with a mixture of
cold beef broth or water and about a TB of tapioca starch.

This
dish can be made up to 12 hours in advance of cooking.  Follow directions and refrigerate overnight
in the crock pot.  The next day, place
stoneware in slow cooker and cook as directed. 

Chicken Fajita Seasoning

3 TB cornstarch
2 TB chili powder
1 TB salt
1 TB paprika
1 TB sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin


Combine all of
the ingredients in a zip lock bag.  I use about 1 ½ to 2 TB of
seasoning mix for every 4 chicken breasts. Use more or less depending on how
spicy you want it. 

This
tastes kind of like a taco seasoning mix. 
I cut some chicken breasts into chunks, then place in a hot pan with
about a TB of olive oil.  Brown chicken,
then add seasonings and about 2 TB of water to mix.  I make this with Spanish rice and serve on
top of rice and lettuce.  Can also serve
with corn or rice flour tortillas.

This
is one of our favorites.  I quadruple the
above recipe and keep in a jar for when we make these. 

*I
got this recipe from Kim Z. from the Feingold board.

Chicken Meatballs

1 ½
lbs organic ground chicken (Whole
Foods & Woodman’s has organic)

½ cup
onion, diced small

1/3
cup green pepper, diced small (optional)

¼ cup
ketchup (I use Hunt’s with No Corn Syrup)

¼ cup
brown rice crumbs (I use Erewhon rice krispy cereal crushed)

1 tsp
honey

½ tsp
garlic powder

¾ tsp
chili powder

¾ tsp
cumin (can use less if you want it less spicy)

½ tsp
ground coriander

½ tsp
sea salt

½ tsp
paprika

¼ tsp
ground cloves

¼ tsp
pepper

Combine
all ingredients in a large bowl and mix, then add the ground chicken and work
the mixture through.  Using your hands,
create 1 ½ inch meatballs.  Place on a  9×13 greased baking dish (may need two).  Bake at 400 degrees until moist and golden
brown, about 30-40 minutes.   Freeze any
leftovers. 

I
double this recipe b/c ground chicken comes in 1 lb packages and I hate doing
math.  J 

I
really like this recipe, but my kids say it’s too spicy.  My 15-month old likes them though.  We dip in ketchup.  I prefer it without the green pepper, but it
tastes good with or without. 

Chicken
Nuggets

3
cups of rice cereal (I use GF Erewhon brown rice cereal in the blue box)

2
TB GF flour blend (w/o xanthum gum)  

1
tsp dried thyme 

1
tsp dried sage  

1
tsp sugar (I use organic sugar)

½
tsp paprika       

½
tsp salt (I use Redmond’s Real Sea Salt)

½
tsp pepper

½
cup olive oil                

4
boneless chicken breasts 

Preheat
oven to 400 degrees.  Combine the dry
ingredients in a food processor or blender. Place a portion of the crumb mixture
in a shallow bowl.  (I put at least half
of the crumb mixture into a zip lock freezer bag and save for later use.)  In another bowl, put the oil.  Cut chicken into chicken nugget size
cubes.  Dip chicken in oil, then in crumb
mixture. 

Place
nuggets on a pan lined with unbleached parchment paper (from WF) that has been
brushed lightly with oil.  Bake at 400
degrees for 15-20 minutes until cooked through. 
I usually do 20 minutes.   These
reheat nicely (400 degrees for about 10 minutes).  Let any leftovers cool, then freeze in a zip
lock freezer bag and reheat in the oven when ready to eat. 

I
double the above recipe and keep the crumb mixture in a mason quart jar to save
time when I am making chicken nuggets. 
These are a staple in our house.

 

*Adapted
from a recipe from “Special Eats” by Sueson Vess. 

Chicken Piccata

4
chicken breasts (I use Trader Joe’s Organic – about $2.50 each)

1/3
cup olive oil

½
cup GF all purpose flour (I use Carol Fenster’s mix)

¾
tsp paprika

½
tsp salt (I use Redmond’s Sea Salt)

Pinch
of pepper

¼
cup of Madeira wine (I got this at Trader Joe’s)

2
TB water

3
TB fresh squeezed lemon juice

Mix
the flour with paprika, salt, and pepper in a shallow bowl.  Dip chicken into mixture and shake off any
excess.  Heat oil in a large skillet over
medium heat and brown chicken on both sides. 
Remove and keep warm. 

Add
the wine and water to the pan.  Add lemon
juice and stir until sauce thickens slightly. 
Return chicken to the pan and meld flavors of the sauce with the chickens.  Serves 6-8. 

I
make this for the adults.  My kids can’t
do grapes and wine is a big yeast feeder, but I really like this one.  Goes well with thin spaghetti and marinara or
alfredo sauce (for those not GFCF). 

*I
got this from Special Eats cookbook by Sueson Vess.

Chicken Stew

2
lbs boneless chicken breasts cut into 1-inch cubes (I use organic from TJ’s)

29
oz. chicken broth (I use one container of Pacific or Imagine and save 3 oz for
mixing corn starch at the end)

3
cups cubed peeled potatoes (I just usually use about 2 potatoes)

1
cup chopped onion (I usually just use one onion)

1
cup sliced celery

1
cup sliced carrots (I use at least 2 b/c my daughter likes carrots)

1
can (6 oz. no salt added) tomato paste (we use Tropical Tradition)

1
tsp paprika

½
tsp pepper

½
tsp rubbed sage

½
tsp dried thyme

¼
cup cold water (or I use the rest of the chicken broth)

3
TB of tapioca starch (or corn starch)

In
a crock pot, combine first 11 ingredients. 
Cover and cook on high for 4 hours. 
Mix tapioca starch and broth until smooth and stir into the stew.  Cook for another 30 minutes. 

I
usually use 4 chicken breasts in this but you could add more depending on how
many you are serving.  I make this recipe
a lot.  My daughter really likes this.  It has more of a beef stew taste to it, as
opposed to a chicken pot pie.  I send it
in for lunch for my daughter in a thermos. 

I
put my onions in the freezer for about 10 minutes before slicing and then run
under cold water while peeling the skin.  Otherwise, my eyes are watering big time.  Also try to breathe through your nose and
close your mouth while cutting. 

Chili

1
to 2 lbs of meat (I order from www.grasslandbeef.com)

1
large bell pepper, chopped (any color – I used red)

1
medium onion, chopped

1
to 2 jalapenos (I use 1), take out the seeds

2 –
28 ounce cans of crushed tomatoes

2 –
15 oz cans of beans (I used black and kidney, or use navy,etc.)

1
TB of chili seasonings (see recipe below)

1
TB of corn meal (or 1 TB of GF flour for thickening)

Cooked
noodles (optional).  I cook Tinyada
noodles and throw in at the end.

In
a large pot, brown meat.  Add chopped
onions, peppers, and jalapenos and cook for 3-4 minutes.  Add remaining ingredients.  Simmer at least 20 minutes on low, stirring
often to prevent the bottom from burning. 
Cool and freeze any leftovers.

(If you want to make chili macaroni for the kids:  Combine 1 lb of browned beef, 1 – 15 oz can
of stewed tomatoes, and 1 TB of chili mix, and add 1 cup of cooked
noodles.) 

Chili
Seasoning Mix:

1
TB chili powder (if you want it hot instead of mild, use 2 TB)

1
tsp sea salt

1
tsp onion powder

2
tsp cumin

½
tsp garlic powder

1
tsp oregano

Mix
all the ingredients and store in an airtight container or glass jar in a cool,
dry place.  If you like this chili,
double the above seasoning recipe and store for later use.

Corn Dogs

10
hot dogs  (We use Applegate Farms.)

1
cup masa corn flour

1
cup cornmeal

1/3
cup honey

1
egg

1 ½
tsp baking powder (I use Rumford Aluminum Free)

½ tsp
dry mustard (I used regular French’s mustard)

1
cup rice milk or water (Pacific Rice Milk)

½
cup vegetable oil, divided

1.     Rinse hot dogs with water
and pat dry.  I usually cut into 3 pieces
and make mini corn dogs. 

2.     In a medium sized bowl, mix
together the masa flour, cornmeal, honey, egg, baking powder, dry mustard,
milk, and 2 TB of oil. 

3.     Heat the remaining oil in a
frying pan until hot.  Dip a hot dog into
the batter and coat well.  Shake off
excess.  Fry a few at a time and cook
until golden.  Remove to a paper towel
lined plate and drain. 

4.     To freeze, let come to room
temp, then wrap in foil or wax paper and place in a heavy-duty zip lock
bag.  Freeze up to 1 month. 

*I usually cook our hot dogs first by bringing to a boil
in a saucepan of water.   Always freeze
your hot dogs when you get them home from the store, because they go bad
quickly. 

These are really messy to make.  Watch them carefully as they are cooking so
they don’t burn.  I’ve made these without
the egg before too. 

Fried Chicken

2/3
cup all purpose flour (I use Bob’s Red Mill all purpose flour)

2
tsp garlic salt

2
tsp pepper

1
tsp paprika

½
tsp poultry seasoning

1
egg, beaten (optional – I now just dip in rice milk, then the flour mixture)

½
cup rice milk (I use Pacific Rice Milk)

Vegetable
oil (I use olive oil)

4 pieces of chicken (2 legs, 2 thighs, etc.)

In
a large zip lock bag, combine first five ingredients.  In a shallow bowl, beat the egg and
milk.  Add the chicken to the bag and
shake to coat.  Dip into egg mixture and
shake again.  Remove from bag and let
stand for 5 minutes. 

Heat
about 1 inch of oil in a large skillet. 
Fry chicken until golden brown on all sides.  Reduce heat to medium and cook until a meat
thermometer reads 180 degrees; about 15 minutes.  I’ve needed to place the chicken in a baking
dish once they are browned and put in the oven at 350 for a 10-15 minutes to
finish cooking the inside (so that the outside doesn’t get too crisp).  I leave in until it reaches 180 degrees, or
is cooked through. 

My
kids love chicken legs. 

*I
got this recipe from www.allrecipes.com.

Honey Garlic Buffalo Wings or Legs

3
lbs of chicken wings (or 10 chicken legs)

½
cup of honey

¼
cup of lemon juice (I use fresh)

1/8
cup hot sauce (I used 365 brand)

¼
cup of water

3
TB of ketchup (I use Heinz Organic)

1
TB of CF butter (ghee or soy free Earth’s Balance)

1 ½
tsp garlic powder

1
tsp ground ginger

½
tsp salt (I use Redmond’s Real Sea Salt)

Dash
of each: pepper, cayenne pepper, and paprika

Combine
the above in a saucepan.  Heat to boiling
and simmer for 5 minutes.  Place the
wings into a 9×13 baking dish.  Pour
sauce over wings.  Cover with saran wrap
and place in refrigerator to marinate for about 2 hours.  Bake at 400 degrees for 1 hour, turning once
half way through.  If you use less than 3
lbs of chicken wings, just watch the chickens to make sure they don’t burn.  You may need to cook for less time. 

I
now make these with chicken legs b/c that’s what my kids prefer.  My kids all loved these.  They weren’t spicy, but sweet. 

Garlic Lime Chicken

 

1 tsp salt (I use Redmond’s Real sea salt)

½
to 1 tsp pepper (I use ½ for low oxalate, but recipe calls for 1)

1
tsp garlic powder

½
tsp onion powder

½
tsp thyme

¼
tsp paprika

¼
tsp cayenne pepper

2
TB ghee

2
TB olive oil

½
cup chicken broth (I use Pacific organic)

4
TB fresh lime juice

4-6
boneless skinless chicken breasts

In
a bowl, mix together the seasonings. 
Sprinkle mixture onto both sides of the chicken breasts.  I use about ¼  tsp of the seasonings on each side of a large
organic chicken breast.  How much you use
depends on how spicy you want it.  I like
it spicier, but then my kids won’t eat it. 
1/4 tsp on each side, seems to work.  In a skillet, heat butter and oil over medium
high heat.  Saute chicken until golden
brown, about 5-7 minutes on each side. 
Turn down the heat and remove chicken and keep warm (put a plate over
them).  Add the lime juice and chicken
broth to the pan, whisking up any browned bits off the bottom of the
skillet.  Keep cooking a few minutes
until the sauce has reduced slightly. 
Add chicken back to the pan to thoroughly coat with mixture and
serve.   I like to serve with rice and
drizzle some of the lime juice mixture over it. 
If you don’t have limes or chicken broth handy, you could skip the last
part.  I double the above recipe, and
keep the seasonings in a jar for when I make this.  We make this often.

*Adapted
from a recipe on www.flylady.com.


Garlic Lemon Chicken

1
pound boneless, skinless chicken breasts, cut into large chunks

3
garlic cloves, minced

1
½ TB fresh rosemary leaves stripped from stems (or about ¾ TB dried)

     2 TB olive oil

     ½ TB grill seasoning blend (like Montreal
Seasoning) or Kosher      salt and black
pepper

1
lemon, juiced

1/2
cup chicken broth (I use Pacific brand from Woodman’s)

Preheat oven to 450 degrees. 
Cut up chicken and place in a 9×13 baking dish.  Add garlic, rosemary, olive oil, and
seasonings to the dish.  (I use salt and
pepper.  I fill ½ TB with about ¼ pepper
and ¾ salt.) Toss and coat the chicken, then place in the oven for 20
minutes.  Remove from oven and add the
lemon juice and chicken broth.  Return to
oven and turn the oven off.  Let stand
for 5 minutes, then remove from the oven. 
I serve this with rice.  Spoon the
pan juices over the chicken and rice and serve. 
This makes about 4 servings.  

I’ve only made this with fresh rosemary leaves, as I had
this growing in my garden this summer, but I think it would taste OK with dried
as well.

*I adapted this recipe from a
Rachel Ray recipe.

 

Hamburger/Steak Seasoning

2TB
Kosher salt  (I use Redmond’s Real Sea
Salt)

1
TB pepper

½
TB garlic salt

½
TB onion salt

1
tsp celery salt

Combine
all ingredients and store in a small Tupperware container.  Use about 1 TB of olive oil to moisten the
meat and keep it from sticking to the grill. 
Right before grilling, sprinkle the seasoning over hamburgers or steaks
on the top side only.  I usually use
about 1/8 to ¼  tsp per hamburger.  This is the seasoning they use at Cheeseburger
in Paradise
restaurants.

We
usually eat hamburgers without buns and dip in ketchup or use Ener-G tapioca
hot dog buns cut in half – warm up in the microwave. 

 

 

Use McCormick spices as they are GFCF.  Some spice companies add flour to make their
spices free flowing.  I use the organic
ones in the glass bottles.

 

 

 

 

 

 

Honey Lime Chicken

4
boneless chicken breasts

1 ½
tsp of garlic salt

1
TB cooking oil (I use olive oil)

1
can (20 oz.) sliced pineapples

¼
cup of honey

3
TB of lime juice (I use 2-3 fresh limes)

2 TB
soy sauce (Can use San J Tamari Organic Wheat Free Soy Sauce)*

2
tsp tapioca starch (or corn starch)

Sprinkle
chicken with garlic salt.  In a large
skillet over medium-high heat, brown chicken in oil.  Drain pineapple, reserving juice.  Add ¼ cup juice to skillet and set remaining
juice aside.  Reduce heat, cover and
simmer 6-8 minutes or until juices run clear. 
Meanwhile, combine honey, lime juice, soy sauce, corn starch, and
remaining pineapple juice.  Remove
chicken and keep warm.  Pour honey
mixture into skillet and bring to a boil over medium heat, stirring for 1-2
minutes.  Add pineapple and heat
through.  Pour over chicken and
serve. 

I
make with rice and sprinkle soy sauce over rice.  This tastes kind of like Chinese food.   It’s sweet, and my kids actually eat
it. 

*If
you are soy free, you can combine 4 oz of molasses, 1.5 oz of balsamic vinegar,
and sugar to taste, to make a soy substitute. 
Use 1 to 2 TB of this instead of soy sauce.  I then use the juice from the skillet to
drizzle over the rice.

I
got this recipe from Taste of Home 30-Minute Cookbook; soy sub from www.taca.org.

 

Italian
Chicken

½
cup chopped onion

1
& 1/8 tsp paprika, divided

3
tsp olive oil, divided

1 ¼
cups of chicken broth (I use Pacific organic)

¼
cup tomato paste

1
bay leaf

½
tsp Italian seasoning

¼
cup gluten free flour (I used white rice flour, or use any GF flour blend)

½
tsp salt (I use Redmond’s Real Sea Salt)

¼
tsp garlic powder

¼
tsp dried oregano

1 ½
lbs chicken breasts cut into tenderloin sizes

1 ½
tsp grated parmesan cheese (optional)

In
a small saucepan, sauté onion and 1/8 tsp of paprika in 1 tsp olive oil until
tender.  Stir in chicken broth, tomato
paste, bay leaf, and Italian seasoning. 
Bring to a boil.  Reduce heat and
simmer uncovered for 10 minutes.

Meanwhile,
in a large zip lock bag, combine the flour, parmesan cheese (if using), salt,
garlic powder, oregano, and remaining 1 tsp of paprika.  Add chicken and shake to coat.  In a separate skillet, cook the chicken in 1
tsp of oil until cooked through.  Remove
bay leaf from tomato mixture and pour over chicken and serve. 

I
make this with Tinkyada GF spaghetti and sauce on the side.  Tastes a little like parmesan chicken. 

Lemon Mustard Chicken

1/4
cup olive oil

1
TB minced fresh rosemary (or dried)

1
TB Dijon mustard (I use 365 brand from WF)

1
TB fresh lemon juice

2
tsp fresh minced garlic

1
TB kosher salt (I used Redmond’s Real Sea Salt)

1/2
tsp ground fennel seed (I grind up fennel seed in a small clean coffee grinder)

1/4
tsp pepper

4
chicken breasts (I use Organic Smart Chicken brand from Woodman’s)

Combine
all ingredients in a large zip lock bag. 
Let sit for at least 1 to 2 hours in the fridge or overnight.  Grill or cook on stovetop with a TB of olive
oil.  (I cook mine on the stove.)  Serve with rice.  I make the lemon herb sauce below and drizzle
it over the rice and chicken. 

Lemon
Herb Sauce

1/2
cup chicken stock (I use Pacific Organic Chicken Stock from Woodman’s)

1/2
tsp Dijon mustard

1
TB fresh lemon juice

1/4
cup olive oil

2
tsp chopped mixed fresh or dried herbs such as basil, parsley, and/or oregano

Dash
of salt and pepper

In
a small saucepan, bring the chicken stock to a simmer. Add the other
ingredients and heat through.  Use a
whisk to stir up the ingredients.  Serve
atop chicken and rice. 

                     

Meatloaf (Egg Free)

Third time’s a charm.  After three failed attempts at making egg
free meatloaf, I finally found a winner. 
I combined and adapted a few different recipes to come up with this
one.  If you can do eggs, I don’t think
it would hurt to add one in to help bind everything together, but it’s not
necessary. 

1 lb of ground beef (I order
grass fed beef from www.grasslandbeef.com)

½ cup rice milk (We use
Pacific Original)

½ cup bread crumbs (I use
Glutino)

¼ cup chopped onion

¼ tsp sage

¼ tsp pepper

¼ tsp basil

1/8 tsp garlic powder

½ cup ketchup or BBQ sauce
for the top (I use U.S. Wellness’ BBQ sauce from the same place I order beef
above.  It’s really good.)

Combine all the ingredients
(except for the ketchup or BBQ sauce) and mix with your hands until well
combined.  Place in a loaf  size baking dish (9×5 or so).   Top with the ketchup or BBQ sauce.  Cook at 350 degrees for 45 minutes to an
hour.  I cooked mine for an hour because
grass fed meat usually needs to cook a little longer.  Cut in slices and serve.  This doesn’t hold together quite like regular
meat loaf with eggs, but it’s much better than other recipes I’ve tried.  We dip in ketchup.  Goes well with mashed potatoes. 

Pot Roast

1
boneless beef roast, about 2-3 lbs (I use Eye of Round roasts)

1
TB olive oil

1
medium onion, sliced (I usually use Vidalia or yellow onions)

¾
cup of beef broth (I use Imagine brand from Woodman’s or Whole Foods)

3
to 4 cups of cut up vegetables (carrots, celery, parsnips, potatoes, etc.)

1
garlic clove, minced

1
to 2 bay leaves

½
tsp dried thyme

½
tsp salt

¼
tsp black pepper

1
to 2 TB cornstarch or tapioca starch to thicken

I
cook this in a crock pot.  Brown roast on
all sides in a large skillet with about 2 TB of olive oil.  I place about half of the cut up onions on
the bottom of the crock pot and place the browned pot roast on top.  Add the other half of the onion, vegetables,
seasonings and broth.  Stir to distribute
spices and until all ingredients are well coated with liquid.  Cover and cook on low for 8-10 hours or on
high for 4-5 hours. 

To
make gravy – After the roast is done, strain the cooking liquid and thicken
with arrowroot starch.  (Blend 1 to 2 TB
arrowroot with ¼ cup cold water or beef broth. 
Stir to dissolve, then pour into hot liquid.)  Cook liquid until clear.  Add more starch to achieve desired
consistency. 

*Adapted
this recipe from “Special Eats” by Sueson Vess.

Pulled Pork

My mom makes this for birthday parties.  She uses a pork shoulder and cooks it in the
oven, but I used a pork loin roast from Trader Joe’s ($8 for 2 lbs.) and threw
it in my crockpot.  Both tasted the
same.  This is really good all by itself,
or add barbeque sauce and put on a bun.  I
did find that a 2 lb roast didn’t make very much (served about 3-4). 

2.5 lb boneless pork butt or shoulder (bone in is OK)

1
TB chili powder

½
TB onion powder

1
tsp salt

3/4
tsp garlic powder

½
tsp pepper

Pinch
of cayenne pepper (optional)

Rinse
pork and pat dry with paper towels.  Trim
off any fat.  In a small bowl or large
zip lock bag, combine seasonings.  Rub
onto pork on all sides.  Cover and
marinate in the fridge at least 2 hours or overnight. 

Cook
pork in a crockpot on high for 4-5 hours (or on low for 10 hours), or in a 350
degree oven for 5 hours, tightly covered with tin foil.  You’re not supposed to need any liquid (it
will create it’s own while cooking), but I usually add ¼ to ½ cup of beef broth
to the crockpot.  When done cooking,
strain out the fat in the crockpot drippings. Then pull parts of the pork off
to make shreds of pork and place in a large bowl.  If you’re not using BBQ sauce, add some beef
broth to moisten the pork, then put it all back into the crockpot to warm the
broth. 

We
use BBQ sauce from U.S. Wellness, which is where I order our grass fed meat
from.  (www.grasslandbeef.com)

Optional:  In a large
bowl, combine 2 cups of BBQ sauce and 3 cups of beef broth (I use
Pacific).  Stir over pork in crock pot
and cook 1 hour more on high.  You can
also just add broth to the pork and let people add their own BBQ sauce, or
leave it off.  Serve with buns or
alone.   We use Ener-G Tapioca hot dog
buns from the health food store.

Total Cost:  $10 for
the pork roast.

Rotisserie Chicken

This recipe is for a whole rotisserie chicken (about
3-4 lbs).  Remove any neck and giblets
(they’re usually inside the chicken in a bag if they include them), rinse the
whole chicken in cold water and pat dry with paper towels.  Make sure the legs of the chicken are on top
when you place the chicken in the dish and rub the herbs on. 

1/4
cup butter (I use Purity Farms Ghee, melted or Earth Balance Soy Free)

¼
cup olive oil

4
TB chopped fresh parsley

2
tsp dried crushed rosemary

2
tsp sea salt

2
tsp fresh garlic, minced (about 2 cloves)

½
tsp pepper

Olive
oil as needed

Heat
oven to 350 degrees.  Combine the herb
rub ingredients in a large bowl and mix well. 
Rub half of the mixture onto chicken, both on the outside of the skin
and just under the skin, on the top of the chicken.  With the other half, mix with 6 sliced
carrots, 6 red potatoes (peeled and quartered), and 3 medium onions.  Place vegetables around the chicken in the
pan.  I drizzle some olive oil over the
whole chicken to allow for more liquid for basting.  Bake for 1 ½ to 2 hours, basting every 30
minutes or until meat thermometer inserted into inner thigh reaches 175-180
degrees.  You do not need to wrap in tin
foil.  Cooking time depends on the size
of the chicken.  Let sit for 10-15
minutes before cutting. 

The
fresh parsley gives it a good flavor.   I
bought a plant of parsley ($1.99) this summer and planted it outside and I had
fresh parsley all summer.  Just cut off
what you need, and more grows back in a couple weeks. 

I
save whatever’s left when we’re done eating (the bones, etc.) and throw in a
large zip lock bag in the freezer or fridge to use later for making chicken
stock (see recipe).  It’s a bone broth
recipe.  I use Organic Smart Chicken
brand from Woodman’s.

Spicy Pork Tenderloin

1 to 3 TB chili powder (I use about 2)

1 tsp salt

¼ tsp ground ginger

¼ tsp ground thyme

¼ tsp pepper

2 pork tenderloins, about 1 pound each (I get mine
from Trader Joe’s)

 

Combine the first 5 ingredients.  Rub over tenderloins.  Cover and refrigerate for 2-4 hours.  Grill over hot heat for 15 minutes per side
or until juices run clear and a meat thermometer reads 160 degrees.  Make sure you turn often to prevent the
outside from burning. 

This is really good. 

Total
Cost:  $9 for the pork tenderloins.  Serves 5-6.

Sweet and Sour Chicken

1
lb of boneless skinless chicken breasts cut into strips

1
medium carrot, sliced

¼
cup chopped onion

1 ½
tsp canola oil

1
small zucchini sliced

1
cup snow peas, thawed

½
medium sweet red or green pepper, cut into strips

3
TB sugar

2
TB corn starch

1/8
tsp pepper

1
can pineapple juice (6 oz)

3
TB ketchup (I use Organicville)

2
TB lemon juice (I use fresh)

2
TB soy sauce (if soy free, use soy free sub listed below)

1
can (8 oz) of unsweetened pineapple slices cut up or chunks

In
a skillet, cook chicken, carrot, and onion in oil until chicken is
browned.  Add the zucchini, snow peas,
and green pepper.  Cook and stir until
vegetables are crisp tender. 

In
a bowl, combine sugar, cornstarch, pepper, and pineapple juice until smooth.  Stir in ketchup, lemon juice, and soy
sauce.  Pour over chicken mixture.  Add pineapple and bring to a boil.  Cook and stir for 2 minutes or until
thickened.  Serve over cooked rice. 

Soy
Sauce Sub:

Combine
1.5 oz of balsamic vinegar, 4 oz of molasses, and 1 to 2 tsp of sugar.  Store in the refrigerator. 

Taco Seasoning

2
tsp onion powder

1
tsp chili powder

½
tsp crushed red pepper

¼
tsp dried oregano

1
tsp salt

½
tsp tapioca starch (or corn starch)

½
tsp garlic powder

½
tsp ground cumin

Combine all ingredients. 
I double the above recipe and keep stored in a glass jar.  I use about 3 tsp for 1 lb of meat.  Adjust to taste. 

McCormick 1/3 Less Sodium is approved and GFCF, but it
contains corn syrup.  I actually prefer
this one to McCormick’s.  Brown meat,
then add spices.  I add a little water
and simmer.

Use corn or rice flour tortillas (we use Food for Life
Brown Rice Tortillas) or corn chips like Xochitl (Woodman’s or WF) or Green
Mountain Gringo.  Tostitos have cross
contamination issues, but the scoops are ran on a different line, so are
probably better than the regular Tostitos, but we just avoid them because they
also contain soy and GMO’s (genetically modified ingredients).

*Use McCormick spices as they are GFCF.  Some spice companies add flour to make their
spices free flowing. 

Baked Onions

This recipe is from Silvana
Nardone’s cookbook, “Cooking for Isaiah.” 
Kind of like a healthy version of onion rings.  A little messy to eat, but they’re really
good.

4 sweet onions such as
Vidalia, stem and root trimmed, halved crosswise

1 cup rice cereal crumbs (I
use Erehwhon)

2 cloves garlic, minced

1 ½ TB Dijon mustard (I use
365 or some other brand from Whole Foods)

1 tsp finely chopped fresh
parsley

1 tsp salt, plus more for
sprinkling

2 TB olive oil, plus more for
drizzling

Preheat oven to 400
degrees.  Grease a baking sheet (I use
olive oil).  In a small bowl, combine the
cereal crumbs, garlic, mustard, 1 tsp salt, parsley, thyme, and olive oil.  Place the onions, cut side up on baking
sheet.  Season with salt and pepper and
then drizzle with olive oil. 

Top with the cereal mixture,
then drizzle generously with oil again. 

Cover loosely with foil and
bake for 20 minutes.

Remove foil and bake an
additional 30 minutes or until topping is toasted and crisp.

I double or triple the above
recipe and then keep stored in my freezer. 
My daughter loves these.  I like
to make these when we are coming down with a cold or flu because onions help
kill germs in the air, and they are good for you.  I make these on a Friday though, because
after my daughter eats 4 whole onions, her breath is not so lovely the next
day.  J

Baked Potato Skins

4
medium to large baking potatoes, baked

3
TB olive oil

½
tsp salt

¼
tsp garlic powder

¼
tsp paprika

1/8
tsp pepper

6 bacon strips, cooked 
(I use Applegate Farms Sunday Bacon from WF)

4
green onions, sliced (optional)

Cook
bacon.  You can cook in the oven on a
baking sheet that has sides, at 375 degrees for 16-20 minutes, depending on the
crispiness you desire.  Blot bacon with
paper towels and allow to cool, then crumble into bits.  Set aside.

Cook
the potatoes.  Wash potatoes and dry with
paper towels.  Put in oven at 425 degrees
for 30 minutes.  Take out and pierce with
fork 3 or 4 times.  Put back in the oven
for 30 more minutes (depending on the size of the potatoes). 

Cut
baked potatoes in half lengthwise.  Scoop
out pulp, leaving a ¼ inch shell.  Place
potato skins on a greased (I use melted butter) baking sheet.  Combine oil, salt, garlic powder, paprika,
and pepper.  Brush over both sides of
skins.  Bake at 475 degrees for 7
minutes; turn over.  Bake until crisp,
about 7 more minutes.  Sprinkle bacon
inside skins.  If you want to add some
parmesan and cheddar cheese for other members of your family, add these, then
bake 2 minutes longer or until the cheese is melted.  Top with sour cream and green onions
(optional).  Serve immediately. 

(I
usually need to double the seasoning and oil recipe but I think it depends on
how big the potatoes are.)

I
sometimes use Hormel All Natural bacon from Woodman’s when I can’t get out to
Whole Foods. 

Boston Market Cinnamon
Apples

6
apples, peeled and sliced (once sliced, cut slices in half)

1
1/3 cups of water

2
tsp organic cornstarch

1
cup brown sugar (Domino Light Brown Sugar)

1
TB of flour (any GF blend)

1/2
tsp cinnamon

4
tsp butter (I use Ghee or Earth Balance Soy Free butter)

2
dashes of salt

Preheat
the oven to 350 degrees.  In a bowl,
combine the water and cornstarch.  Then
add the flour, cinnamon, salt, sugar, and butter.  Place the sliced apples in an 8×8 baking
dish.  Pour the cinnamon mixture over the
apples.  Cover with aluminum foil and
bake for 40 minutes, stirring every 10 minutes. 
Sometimes I set the timer for the first 10 minutes, so I don’t forget to
stir them.   Serve alone or over ice
cream (Purely Decadent Vanilla Coconut Ice Cream) or on top of pancakes. 

I
freeze any leftovers in single servings. 
I make this for holiday gatherings sometimes.  Just double the above recipe.

Bruschetta
Bread

2
tomatoes (I like using Roma), seeded and diced

3
TB olive oil

1
TB fresh oregano (or ½ TB of dried)

2
TB chopped fresh basil (or 1 TB dried; tastes better using fresh)

2
tsp chopped fresh parsley (or 1 tsp dried)

¼
tsp pepper

½
tsp salt (I use Redmond’s Real Sea Salt)

3
garlic cloves, minced

¼
of a sweet onion or shallot, chopped (optional)

¼
cup grated parmesan cheese (optional; if dairy free, can use Daiya mozzarella
cheese)

Combine all ingredients except for the parmesan
cheese in a bowl. 

If you are gluten free, I like to put this on top of
Anna’s gluten free bread or their herb bread from Whole Foods or your local
health food store.  It’s a bread
mix.  One of the best gluten free breads
out there.  Cut in slices.  I toast the bread in the toaster oven first
to warm, then add the tomato mixture and warm again just until warm.  If you put the tomato mixture on first, the
bread tends to get too soggy.

If
you are not gluten free, preheat oven to 400 degrees.  Place sliced French or Italian type bread on
a baking sheet and spread tomato mixture on top, then sprinkle with parmesan
cheese.  Bake for 8-10 minutes.

I
like to use make this in the summer because I grow basil, parsley, and roma
tomatoes in my garden.  You can use as
much or little of the above ingredients as you like.  I just use this recipe as a starting point,
and adjust to personal taste. I don’t usually add the onion or cheese.  If you’re making this recipe for a party, you
will definitely need to at least double the recipe. 

Garlic Mashed Potatoes

6
medium potatoes, peeled and cut into quarters or eighths

4
to 5 garlic cloves

5
cups of water (or enough to just cover potatoes)

2
TB olive oil

1
tsp of salt

Pinch
of pepper

Butter
(Ghee from Whole Foods) to taste

Bring
potatoes and whole garlic cloves to a boil. 
Reduce heat, cover and cook for 20 minutes.  I remove the lid slightly to let steam
out.  Watch carefully or it will boil
over.  Drain, reserving 2/3 cup of the
cooking liquid.  Mash the potatoes with a
masher.  Add 2 TB oil, 1 tsp of salt, and
a pinch of pepper, and the reserved 2/3 cup of liquid.  Stir until smooth.  Yields 4 to 6 servings. 

I
also add about 3 TB of butter and if you want to add rice milk, use a little
less water

*I
got this recipe from a Taste of Home Cookbook 1997

Potato Wedges

My mom makes these for
holidays and everyone always asks her for the recipe.  She just laughs.  It’s very simple!  I just saw a similar recipe in The Duggars’
book, “20 and Counting.”

Several organic russet or
other white potatoes (about 1 per person)

Olive oil

Salt (We use Real Sea Salt)

Pepper (We use the grinder
kind that grinds out fresh pepper)

Wash potatoes
thoroughly.  You can peel the potato skins,
but the last time I forgot and left them on, and they turned out really
good!  One less thing for me to do, so
next time, I think I’ll leave them on again, or do half and half, as my toddler
needs the skins off.

Cut the potatoes in half
lengthwise, and then one more time. 
(Depending on how big the potatoes are, I’ll cut them in fourths or
eighths.)  Place potatoes in a large bowl
and sprinkle with olive oil, and mix until all the potatoes are covered in
oil.  Sprinkle with salt and pepper to
taste.  I haven’t measured this out.  I just kind of guess.  Place on a pan with sides (this is best as
the darker pan will help get the potatoes brown and crisp), or I’ve been just
using a glass 9×13 baking dish.  It’s
best not to let the potatoes touch too much or they will end up soggy instead
of crisp.  Bake at 425 degrees for 45
minutes to an hour, or until tender and lightly browned.  I stir up the potatoes once or twice while cooking.  

The Duggars’ add chili powder
and garlic powder as well.

 

Seasoned Red Potatoes

8
small to medium red potatoes

1 ½
tsp parsley

½
tsp basil

½
tsp thyme

½
tsp rubbed sage

½
tsp crushed rosemary

½
tsp garlic powder

½
tsp paprika

¼
tsp pepper

½
tsp salt

4
TB olive oil

2
TB melted butter (or as much as needed) ( I use Ghee)

Wash potatoes and cut into quarters or eighths.  Melt butter and add olive oil.  Then add all the seasonings.  Toss potatoes in mixture.  Place in a 9x 13 baking dish.  Cook uncovered at 400 degrees for 40-45 minutes,
or until potatoes are tender.  Stir
potatoes about half way through cooking time.

I’ve
made these with just salt, pepper, and paprika before too, so if you don’t have
one of the spices, just omit it.  The oil
and butter ratio can be whatever you want. 
I’ve used more or less of both and it always turns out fine. 

I double the above recipe and
keep in a glass jar and then use about 3 tsp’s per 8 potatoes, or to taste.  Red potatoes are healthier than white
potatoes, and I always try to get organic in potatoes.    

*Use McCormick spices.


Spanish Rice

2 TB olive oil

1
onion, chopped fine

1
garlic clove, minced

2
cups white rice (I use Uncle Ben’s 5-Minute Rice)

3
cups chicken stock (I use Pacific brand or homemade)

1
heaping TB of tomato paste

Pinch
of oregano

1
tsp salt (I use Redmond’s Real Sea Salt)

In
a large saucepan, start to heat chicken stock to bring to a simmer.

Cut
up your onion and garlic (I throw mine in my food processor).  In a large skillet, brown rice in olive oil
on medium-high heat.  Add onion and
garlic.  Cook onion and rice mixture,
stirring frequently (garlic tastes really bad if it gets burned), about 4
minutes, or until onions are softened. 

Once
your chicken stock has come to a simmer, add tomato paste, oregano, and
salt.  Then add the rice to the
broth.  Bring to a simmer.  Cover and lower heat and cook 15-25 minutes
(I usually do 15), depending on the type of rice and the instructions on the
box.  Turn off heat and let sit for 5
minutes.  (if you use a different rice,
you will need to adjust water and cooking time.)

I
make this when we’re having chicken fajitas. 
I sometimes make regular white rice and mix it with the Spanish rice to
stretch it farther.

This
one takes a little long to make for a side dish, but it is SO good and goes so
well with the chicken fajitas.  I did
find that if you use a different kind of rice, you have to adjust cooking time
and amount of chicken broth.

With
the rest of your tomato paste, you can make chicken stew, or save it in 1 TB
portions in the freezer for use the next time you make Spanish rice.

Spicy Red Potatoes

¼
cup olive oil

1
TB chili powder

2
tsp onion powder

2
tsp garlic salt

1
tsp sugar

1
tsp paprika

¾
tsp salt

¼
tsp cayenne pepper

3 ½
lbs large red potatoes, cut into wedges

Here
is another way to season red potatoes. 
In a large bowl, combine first eight ingredients.  Add potatoes and toss to coat.  Arrange in a single layer on greased baking
sheet (I use oil to grease).  Bake at 400
for 35-40 minutes or until potatoes are tender and golden brown, turning
once.  We prefer the other red potato
seasoning mix, but this one is good too.

Broccoli Soup

 

4
TB butter (I used 3 TB of Ghee and 1 TB of olive oil)

1 ½
lbs of fresh broccoli (I used about 4 cups of fresh broccoli florets)

1
large onion, chopped

1
carrot, chopped (use big carrots, not baby carrots)

1/8
tsp of salt  (I use Redmond’s Sea Salt
from WF)

1/8
tsp pepper

1/8
tsp ground nutmeg

2
cloves of garlic

4
TB of all-purpose flour (I used a Namaste GFCF flour blend)

4
cups low sodium chicken broth (I used homemade or use Pacific brand)

½
cup coconut milk (I use So Delicious Coconut Milk)

Chop
up your garlic, onion, and carrot and cut broccoli into florets and wash.  Melt butter and oil in heavy medium pot over
medium-high heat.  Add your broccoli,
onion, carrot, and seasonings. Saute until onion is translucent, about 6
minutes.  Add the 4 TB of flour and cook
for 1 minute, until the flour reaches a blonde color.  Add the chicken stock and bring to a
boil.  Simmer uncovered until broccoli is
tender, about 15 minutes.  Pour in
coconut milk.  Transfer soup to an
immersion blender in 2 batches.  (I used
my food processor.  I’m assuming you
could use a blender too.) Puree the soup. I had to add about 2 TB of tapioca
(or corn) starch blended with some chicken broth or water in order to thicken
it slightly. 

This
made about 4-5 servings.  I double this
recipe and freeze individual portions (about 2 cups).  I freeze my soups in glass mason jars.  Just leave enough room at the top for
expansion and take out the day before you want to eat it. 

(Baby
carrots are dipped in chlorine and are made from the deformed carrots.)

 

*I
adapted this recipe from www.foodnetwork.com.

Chicken Soup

8
cups of homemade chicken broth/stock (see recipe)

2
TB of olive oil

1
cup diced celery (about 2 celery stalks)

1
cup diced carrots (about 3 carrots)

½
to 1 onion, chopped (optional)

1
garlic clove, minced

½
tsp rosemary

½
tsp sage

1/4
tsp ground thyme

¼
cup chopped fresh parsley

Chicken
meat from a rotisserie chicken

In
a large pot, saute onions, garlic, celery, and carrots for about 10 minutes in
olive oil.  Try to add the garlic during
the last 5 minutes to make sure it doesn’t burn.  Add chicken stock and bring to a simmer.  Add the seasonings.  Simmer uncovered for 10 minutes.  Add the cooked chicken pieces and parsley and
heat through.  Season to taste and
serve.  (I usually add a dash of pepper
and sea salt.)

My
daughter likes chicken soup without noodles but you could add noodles or rice
to this.

I
freeze this in single portions (about 2 cups). ).  I freeze my soups in large glass mason jars.  Just leave enough room at the top for
expansion.  The only problem with using
these jars is you have to remember to take one out the day before you want to
use it, or else you need to run it under hot water for a while to defrost it
enough to get it out of the jar to reheat in a saucepan on the stove.  Be careful, b/c a quick change in temperature
can cause the bottom of the jar to break off when defrosting.  It’s not good to put hot soup in plastic
containers.  They leach chemicals into
the food. 

Chicken Stock

 

Bone broths are full of minerals like zinc and
magnesium.  Because the stock is food, the
minerals are more easily absorbed than any supplement.  Chicken soup has the ability to calm, feed
and repair the GI lining in the small intestine.  Chicken stock will heal the nerves, improve
digestion, reduce allergies, relax and provide you with strength.  Chicken soup is truly a miracle food.  Chicken stocks should always be made from
organic chickens.

1
whole organic chicken (see Rotisserie Chicken recipes)

4
quarts filtered water (16 cups)

2
TB Bragg’s raw apple cider vinegar (optional – I leave out b/c we avoid
apples)

1-2
large onions, coarsely chopped

3
organic carrots, peeled and coarsely chopped

4
organic celery stocks, coarsely chopped

1
bunch organic parsley

2
TB unprocessed sea salt i.e., Celtic, Himalayan etc.

1
TB organic coconut oil

1-2
TB fresh ginger (optional)

Two
or more meals are gained from this recipe. 
You first have a roasted chicken to serve and can then cook the bones
for stock, and then make soup. 

As you are eating, save the bones for making stock in a
large pot or freeze the bones in a large zip lock bag if you want to make it
later.  Regardless of when you’re
preparing the meal, add all of the ingredients (except salt) and let it sit for
a minimum of 30 minutes, or up to 24 hours in a large stock pot. Bring to a
boil and scrape the scum that rises to the top.   Simmer for anywhere from 6-24 hours.  You can add more water if it cooks down too
much. Add the parsley about 10 minutes before you are finished cooking the
stock.  This will add more minerals to
the stock.  Add salt to taste.  When the stock cools, strain and put it in
the refrigerator to further cool.  When
you are ready to use the stock, scrape the fat off and save it for later use,
such as sautéing meat or vegetables.

*Adapted
from Nourishing Traditions Cookbook by Sally Fallon

Hearty Beef Vegetable Soup

4
lbs boneless beef top sirloin steak, cut into ½ inch cubes

4
cups chopped onions

1/4
cup butter (Ghee)

4
quarts of hot beef broth (I used Imagine brand)

4
cups sliced carrots

4
cups cubed peeled potatoes

1
cup chopped celery

1
TB sea salt

1
tsp dried basil

1
tsp pepper

4
bay leaves

6
+ cups tomato juice (I’m not sure on the brand.)

Brown
beef and onions in butter in batches; drain. Add the water, vegetables, and
seasonings.  Bring to a boil and reduce
heat.  Cover and simmer for 20
minutes.  Add tomato juice.  Cover and simmer for 10 minutes longer or
until the beef and vegetables are tender. 
Discard bay leaves.  Yields 20
servings (8 quarts).   

You
could easily cut this recipe in half.  My
mom made this for me and she combined all ingredients in some huge thing (no
idea what to even call it) and cooked it at 350 degrees for 5 hours, covered
with tin foil.  It’s really good
soup.  My daughter loves it.  Kind of tastes like a minestrone soup.  My mom also said she used a lot more tomato
juice than the recipe called for because my daughter loves the broth of
soups. 

Minestrone Soup

2
TB olive oil

2
cups chopped onions

1 ½
cups sliced celery

2
cups sliced carrots

1
to 2 tsp dried oregano

1
to 2 tsp dried basil

1
tsp chili powder

6
cups of water or stock (I used 4 cups chicken stock and 2 cups water)

3
cups cooked pinto beans or 2 cans (15 oz each, rinsed and drained)

4
cups stewed tomatoes (or 2 cups tomato puree and 2 cups water)

¾
tsp salt

2/3
cup chopped green bell peppers

½
cup chopped fresh parsley

1
TB fresh lemon juice

1
tsp agave nectar or honey

3
cloves of garlic, crushed

2
cups cooked macaroni noodles (I use Tinkyada) or brown rice

Heat
the oil over medium heat.  Add the
onions, celery, and carrots and cook, stirring occasionally, for 10 minutes or
until soft, but not brown.  Add the
oregano, basil, and chili powder.  Cook
for 2 minutes.  Add the water or stock,
beans (I omit the beans), tomatoes, and salt. 
Cook for 30 minutes.  Add the
peppers, parsley, lemon juice, agave or honey, and garlic.  Cook for about 5 minutes.  Add noodles and serve.  Makes 6-8 servings. Cool and freeze any
leftovers in 2 cup portions.  Can freeze
for 1-2 months. 

*I
got this from “The Allergy Self-Help Cookbook” by Marjorie Hurt Jones.

Chocolate Chip Quinoa Cookies

1 ¾
cups quinoa flakes (from the health food store or Whole Foods)

1 ¾
cups GF all purpose flour (I used Carol Fenster’s blend)

1
tsp baking soda (I use Bob’s Red Mill Aluminum Free)

1
tsp xanthan gum

½
tsp salt

½
cup shortening (I used Spectrum)

1
cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)

½
cup granulated sugar (I use organic sugar. 
You don’t want to know why.)

2
large eggs (or I used Ener-G egg replacer – 3 tsp, and 4 TB warm water)

1
tsp GF vanilla extract

1
package (about 2 cups) of GFCF chocolate chips (Enjoy Life)

Preheat
oven to 375 degrees.  Finely grind quinoa
flakes in a processor (I used my food processor).   Add GF flour mix, baking soda, xanthan gum
and salt and blend for 5 seconds. 

Beat
shortening and both sugars in a large bowl until well blended.  Beat in eggs and vanilla.  Mix in dry ingredients.  Mix in chocolate chips. 

Form
dough into balls using a cookie scooper, or approximately 2 TB’s, and place
onto an ungreased baking sheet.  I like
to use parchment paper (not the same as wax paper).  Very easy clean up and prevents cookies from
sticking.  Flatten the cookies slightly.

Bake
until the edges are golden brown, about 12 minutes.  Cool on sheets for 5 minutes then transfer to
racks and cool completely.  Makes 4 dozen
cookies.  (I got about 36 cookies).  Freeze the cookies in a large zip lock bag
after they cool. 

The
quinoa flakes gives an oatmeal kind of taste to them.  Quinoa is high in protein.  I made these after my kids had been on the
diet for a while, and they liked them.  I
think they’re pretty good.  Good store
bought ones are by Gluten Free Pantry. 
They’re pre-made in the frozen food section (I found at Woodman’s).  You just stick them in the oven.  They do have corn syrup, but they’re really
good. 

(OK,
if you really want to know why I now buy organic sugar – I read that they make
sugar bright white by running the sugar through the bone char of dead
animals.  That’s why they are not
kosher.  Yuck!  No thank you. 
Some companies use bleach and chemicals on top of that.  We’ve cut way back on sugar anyway, so the
increased cost in buying organic doesn’t affect us as much.)  I got this recipe from Sueson Vess’ Special
Eats cookbook.

Chocolate Peanut Butter Rice Krispy Treats

1 cup of Suzanne’s Ricemellow Crème

1 cup peanut butter (JIF Natural or 365 Organic from Whole
Foods)

3 tsp of butter (We use Earth Balance Soy Free in the tub)

6 cups of brown rice cereal (We use Erewhon)

Topping:

2 TB butter (Earth Balance)

2 cups chocolate chips (We use Enjoy Life)

Heat butter in a large saucepan.  Add Ricemellow Crème and peanut butter and
stir over low heat until smooth.  Remove
from heat.  Add cereal to the pan and stir
to coat.  Pour mixture into a greased (I
use butter) 9 x 13 pan and press down.  I
put this in the freezer while I’m making the topping, otherwise it is hard to
spread the topping on. 

Melt the butter and chocolate chips in a saucepan until
smooth.  Spread over rice krispy mixture
in pan.  My son adds his own touch by
sprinkling extra chocolate chips over top. 

Put pan in freezer for at least 15 minutes to set
chocolate topping.  Store in
refrigerator.  I cut these into squares
and store in a large zip lock bag in the freezer and then we just take one out
when we want one. 

*I got this recipe off of Suzanne’s Specialties’ web
site.  They have a few other recipes but
we haven’t tried those yet.  They used to
sell this at Whole Foods and the health food store but they stopped for some
reason so now I have to order online.  I
got from www.vitacost.com for $4.31
each.  I also use this on chocolate chip
s’mores pancakes. 

Chocolate Frosting

1/2 cup shortening (I use
Spectrum Organic)
4 cups powdered sugar (I use organic)
4 TB cocoa powder (I use Hershey’s)

6 TB rice milk or water (I
use Pacific brand)
2 tsp GF vanilla extract (I use Frontier or homemade) – optional

Pinch of salt

1.      Combine shortening and cocoa in a mixer and
beat until creamy.

2.      Add one cup of powdered sugar, salt, vanilla
and two tablespoons of rice milk. Mix until creamy. Gradually add the remaining
3 cups of powdered sugar and rice milk.

3.      Add more rice milk or powdered sugar as needed
to reach the desired consistency.

I freeze any leftovers.  This is a combination of two recipes.

Ice Cream

I like the book, Vice Cream by Jeff
Rogers.  It gives good instruction on how
to prepare dairy free ice cream and has a few good recipes.  However, a lot of them use cashews and water
as the base, and I’d rather use coconut milk, so I adapted recipes from this
book.  We did make chocolate ice cream
using cashews, that my kids loved, but I thought it was a little nutty/grainy
tasting.  We just tried a vanilla coconut
one and it tastes very similar to Purely Decadent Coconut Milk ice cream found
at Whole Foods (for $5.50 for a small pint). 
So, maybe try the store bought one first, and if your kids like it, make
your own.  Chocolate always goes over
well and masks the taste of the coconut if that’s an issue. 

4 cups of coconut milk  (I used the 14 oz. Thai brand.  Do not use Lite. This comes out to about 2.5
cans.  Save the remainder to make
smoothies with.)

2 vanilla beans (or 2 TB of
vanilla.  Do not use vanilla with alcohol
in it.  It will impede the freezing
process.  I have Authentic Foods vanilla
powder, but you then need to use ¼ of it in recipes when it asks for 1
tsp.  So you’d use ½ TB here.) For the
beans, cut them up into small pieces, then grind them to a fine powder (or as
best you can) in a clean coffee bean grinder.)

¾ cup Agave syrup

Note:  If you’re using an ice cream maker, make sure
you have already frozen your bowl you’re using. 
You usually need to freeze it overnight. 

Combine ingredients in blender
until smooth.  Leave in blender and place
in the freezer for a couple hours to get a little harder.  Some recipes call for 6 hours.  (Just check on it.  It should thicken slightly before you
transfer it.)  Then transfer to your ice
cream maker if you have one.  If you use
an ice cream maker, it takes about 25 minutes for it to mix the ingredients
around as it hardens.  If you want to add
anything to the mix, do it towards the end of mixing.  Ie. Chocolate chips, small brownie chunks,
etc.  If you don’t have an ice cream
maker, just freeze in your blender cup till it hardens (several hours),
stirring every hour or so.  Then transfer
to Tupperware and store.  I store in
several smaller containers so that we can just take out what we’re going to
eat.  You usually need to let it sit out
for about 5 minutes or so to let it thaw before eating because it will be
harder than regular ice cream.  If you
leave a lot of air in a big Tupperware container, that makes it more susceptible
to freezer burn.  We top with Ah!Laska
chocolate syrup sometimes (Whole Foods or HFS). 
Coconut milk is very good for the digestive tract and helps fight yeast.   

For a chocolate version of this,
add ½ cup of unsweetened cocoa powder (I use Hershey’s), and ¼ tsp of almond
extract (again, alcohol free).  I think
you could omit the almond extract if you wanted, but I haven’t tried chocolate
ice cream yet. 

I ordered my vanilla beans online
at www.organic-vanilla.com.  See
“Vanilla” recipe.

Marshmallows

Note:  You will need the following:  Candy thermometer & Kitchen Aid Mixer
(optional, but helpful), or a hand held electric mixer.  Most store bought marshmallows have blue
dye.  My kids love making these.  They do have LOTS of sugar though obviously.  These don’t work in rice crispy treats though
for some reason.

2
TB Knox unflavored gelatin (2 envelopes) 

½
cup cold water

2
cups sugar

1
cup hot water

pinch
of salt

2
tsp vanilla         

Powdered
sugar for rolling (I use organic – some add flour)

1.      In a Kitchen Aid mixer,
combine gelatin (2 envelopes) and cold water (1/2 cup) and let sit. 

2.      In a small saucepan, combine
2 cups of sugar and 1 cup of hot water. 
Stir till blended and then do not stir anymore.  Boil to a soft ball stage (236-238 degrees).  This takes about 20 minutes or so.  Use a candy thermometer to check the
temperature.  Once it gets close to the
236 degrees, watch it carefully, because it will rise in temp very quickly and
could burn. 

3.      Add the sugar and hot water
mixture to your Kitchen Aid with the gelatin. 
Then add a pinch of salt.  Beat
this together until stiff and white. 
Takes about 20 minutes or so.  

4.      Add 2 teaspoons of
vanilla.  Beat into the mixture. 

5.      Pour into an 8”x8” pan that
has been oiled and dusted with powdered sugar. 
I dust the top with powdered sugar a few minutes after pouring into a
pan. Allow to sit until stiff enough to hold its own shape.  Some recipes call for letting them dry out
for several hours or even overnight before cutting, but we usually can’t wait
that long.  At least a couple hours is
good.

6.      Cut into squares.  I oil a sharp knife before and during cutting
to make cutting easier.  Have kids roll
in powdered sugar in a bowl.  Let marshmallows
dry out some before storing in a zip lock bag.

7.      If you are using for
roasting, add an extra envelope of gelatin to the recipe.

*I got this recipe from the Feingold blue book.

Nilla Wafers

1
cup butter (Or ½ cup butter and ½ cup shortening – Spectrum)

1
cup sugar (I use C&H or you could use xylitol)

1
egg (let sit at room temperature for a bit, or put in a bowl of warm water)

2
tsp powdered vanilla (I use Authentic Foods brand)

1
cup white rice flour

1
cup potato starch/flour

1.     Mix together the butter and
sugar. 

2.     Beat in egg and vanilla. *

3.     Add the flour and starch and
cream for 1 minute.  Chill dough in the
refrigerator for at least an hour.

4.     Roll dough into ½ inch balls
(note – this is pretty small).  Place on
a baking sheet and flatten slightly. 

5.     Bake at 375 degrees for
about 8 minutes. 

Let sit on baking sheet for 5 minutes.  Transfer to a cooling rack.  Repeat with remaining dough.  Store in a covered container.  Use a good baking pan.  I use an air bake silver pan.  If you use a dark pan, you will have to
shorten the cooking time, and lower the temp by 25 degrees.  Freeze any leftovers in a large zip lock
bag. 

My kids like these but they are very crumbly. 

Panda Puff Cookies

½
cup peanut butter (I use Whole Foods brand to avoid soy)

1/3
cup granulated sugar (I use organic sugar)

1/3
cup packed brown sugar (Domino’s Light Brown Sugar)

1/3
cup butter, softened  (I use Ghee)

½
tsp baking soda (Bob’s Red Mill to avoid aluminum)

½
tsp baking powder (I use Rumford to avoid aluminum)

1
egg (egg substitute won’t work well here)

*4
cups of Envirokids Panda Puffs cereal (or Gorilla Munch)

1
cup semisweet chocolate chips (Enjoy Life)

Heat oven to 325 degrees. 
Stir peanut butter, sugars, butter, baking soda and powder, and egg in a
large bowl until well mixed.  Stir in
cereal and chocolate chips.  Shape dough
by rounded tablespoonfuls into balls. 
Place about 2 inches apart on ungreased cookie sheet.  These will spread some.   Bake 10-12 minutes.  Cool for 5-10 minutes.  Remove to wire cooling rack and cool
completely. 

This
is the first GFCF treat I made.  I had to
first get over the fact that I was cooking cereal!  These are pretty good, but very crunchy.  The kids love them.  Make sure you let them cool long enough and
transfer to a cooling rack carefully. 
They’re fragile! 

If
you are peanut free, use cashew butter or almond butter and Gorilla Munch
cereal.  Both these cereals have soy and
peanut cross contamination issues if your child is sensitive. 

*I got this recipe from
“Special Diets for Special Kids Two.”

CC (Cody’s Comments): They fall apart really easily.

Cody’s
Rating:  10

Peanut Butter Cookies

1
cup peanut butter  (we use Whole Foods
brand to avoid soy)

1
cup white sugar     (we use C&H cane
sugar)

1 egg (we use organic)

1 tsp GF vanilla

Combine all ingredients and mix together until
creamy.  Place small round balls
on ungreased cookie sheet at 350 degrees for 16-18 minutes.  Flatten slightly with a fork and make an “X”
design.  These will spread.  Cool on rack. 
Makes 24 cookies. 

These are OK.  Good
as a dessert in a school lunch, but not good enough for a substitute birthday
treat.  My son loves these with chocolate
frosting on top or put some chocolate chips on top. 

*I got this recipe from “Taste of Home 30-minute
Cookbook”.

Cody’s Rating:   6

Cody’s Comments:   They’re very crumbly.

Popsicles

No recipe really needed
here.  Take any juice you want and freeze
into popsicles.  Sometimes we just use
lemonade (Simply Lemonade).   Popsicles
don’t last long in our house, especially in the summer.

We usually freeze our
smoothies into popsicles.  We make
smoothies with coconut milk (So Delicious – about a cup), a few pieces of
frozen banana (about 1/2 banana), and Dole canned pineapple that I have frozen
(I freeze in single portions of  2 slices
with some of the juice).  Sometimes we
add a little bit of frozen mango or cantalope.  
Add a little bit of water if needed. 
I then sneak in a little bit of flax seed powder/meal.  They don’t even notice.  The above smoothie recipe is stage 1 Feingold.

The fun of popsicles is in
the popsicle shape.  My kids fight over
these.  The ones they like the best are
called Jokari Cool Cones.  I got them
from Amazon, or Bed, Bath, and Beyond usually has them.  They are meant to hold ice cream but they like
them as popsicles.  They resemble
push-ups.  You cannot put liquid in these
very well though because they sometimes leak a little bit.  Smoothies are fine though. 

We also have some baby
popsicles that are great for babies. 
Just the right size.  Now she can
have a popsicle along with her siblings. 
I fill my daughter’s with fresh pears and frozen blueberries that I put
in my small baby food processor.  She
loves them!  If you have a teething baby,
you could even just freeze water for them to suck on. 

If you look on Amazon,
there are a TON of fun shapes.  They have
some really cool shapes that resemble ring pops (Tovolo).We have some of the
Orka swirl shaped ones that my kids love, but the plastic is cheap so be
careful not to drop the holder on a hard floor. 
I just ordered some soft serve ice cream cone looking popsicle holders,
and some silicone ones that are similar to Go-Gurt push up tubes.  We’ll see how those work.

Strawberry Jell-O

1
envelope of Knox unflavored gelatin (at any grocery store by the Jell-O)

2
cups of fruit juice  (I use Sir
Strawberry juice from Trader Joe’s)

Soften
gelatin in ½ cup of fruit juice.  Put
remaining 1 ½ cups of juice into a small saucepan and bring to a boil.  Add softened gelatin, stirring until
completely dissolved.  Pour into
mold.  Chill until firm.  Makes 2 cups. 

My
kids don’t like this one too much for some reason, but you can use any
juice.  We’ll have to experiment.   I think it tastes pretty similar to the real
thing but with more of a cherry taste. 

*I
got this recipe from the Feingold blue book.

Here’s
another one below I found online but haven’t tried yet:

GRAPE JIGGLERS

1 (12 oz.) can of Welch’s
frozen grape juice concentrate, thawed

3 envelopes unflavored
gelatin (I use Knox)

1 1/2 cups (1 can) water

Soften gelatin in grape
juice.  Boil the water and add the juice/gelatin mixture.  Stir until
the gelatin dissolves.  Remove from heat and pour into a lightly greased 9
x 13 pan.  Chill.  Cut into squares when firm.   Refrigerate
leftovers.  If you want these softer like
jell-o, instead of a jiggler, just use less gelatin.

Triple Berry and Apple Pie

 

You
can buy a pre-made pie crust from Whole Foods but it will have eggs.  Below is the filling and topping.  “Pamela’s” brand makes a wheat free bread mix
that you can make a pie crust out of that is supposed to be good. 

1
cup granulated sugar

5
tsp of quick cooking tapioca (found in the canning section)

½
tsp cinnamon

4
cups frozen mixed berries (blueberries, raspberries, and blackberries)

2
or 3 Granny Smith apples, peeled and cut into small slices

2 TB butter, cut into small cubes   (Ghee or Earth’s Balance (soy))

  1. Grease
    bottom and sides of pie pan with melted butter.  Place pastry in pie pan.
  2. In
    large mixing bowl, stir together the sugar, tapioca, and cinnamon.  Add the berries and apple slices.  Toss gently till coated.  Let stand 15 minutes.
  3. Spoon
    filling into pastry lined pie plate. 
    Dot with butter.  (Do not
    need to do this if you are using a crumb topping below.)
  4. If
    using a pie crust as a top, place pastry over fruit and crimp edges to
    seal.  Cut 4 small slits in the
    crust near center.  Cover edges of
    crust with foil. 
  5. Place
    pie on a foil lined cookie sheet to catch any over flow. 
  6. Bake
    at 375 degrees for 45 minutes. 
  7. Remove
    foil and bake another 30-45 minutes or until pie is bubbling at
    slits. 

 

For a crumb topping
(If you use this topping, you don’t need to dot top of pie with 2 TB of
butter in #3 above).

1 cup of flour  (I use
my Carol Fenster mix for everything.  See
banana muffin recipe.)

½ cup brown sugar, firmly packed  (Light Brown Domino Sugar)

1/8 tsp salt

½ cup of butter  (1
stick)

Combine the above ingredients.  Blend until crumbly, then sprinkle over
fruit.  Bake as above.  Allow pie to cool for a while before cutting.  Store leftovers in the refrigerator. 

This was a favorite before going GFCF.  I haven’t made it GFCF yet.  These contain all non-yeast feeding fruits if
you sub pears for the apples (It does contain a lot of sugar though.).  For the topping, make sure you refrigerate
your Ghee first (I normally leave my Ghee out). 
I think you could easily get by with using less than ½ cup of Ghee for
the topping. 

Triple Berry Peach Crumble

Fruit
Filling:

1 can
(15 oz) of sliced peaches (I use a jar from Costco)

¼ cup
brown sugar packed

2 TB
cornstarch or tapioca starch

2
cups of blueberries, raspberries, and blackberries (Trader Joe’s has a frozen
bag of these)

Crust
and Topping:

1
package of Enjoy Life Snickerdoodles (I usually use one and a half packages)

3 TB
of shortening (I use Spectrum)

1 tsp
vanilla extract (I use organic or homemade to avoid corn syrup)

1/3
cup brown sugar packed

To
make the fruit filling, combine the juice from the peaches, brown sugar, and
cornstarch in a saucepan, and stir.  Add
the fruit and cook on low until mixture thickens. 

To
make the crust and topping, combine ingredients in a food processor or blender
until mixture resembles flax meal.  Place
half of the mixture in an 8×8 greased baking dish.  Pour the fruit mixture over top of the
crust.  Then sprinkle the remaining
topping over the fruit mixture. 

Bake
at 350 degrees for about 20 minutes or until the topping is golden and fruit
mixture is dark purple and thick.  Let
cool 30 minutes before cutting.

This
is really good.  My kids call it
pie.  It’s a little runny.  Seems like it should hold together
better.  I think I’m going to experiment
with adding some tapioca to thicken it or use less of the peach juice.  Goes well with ice cream too.  We get So Delicious Vanilla Coconut Milk Ice
Cream or Breyers Natural Vanilla.

I got
this recipe from “Enjoy Life’s Cookies for Everyone!” cookbook.               

Vanilla Frosting

3
cups powdered sugar (I use organic)

3
TB CF butter (ghee or soy free Earth’s Balance in a tub)

3
TB rice milk (I use Pacific)*

¾
tsp GF vanilla extract

Combine
all ingredients in a mixer and beat until smooth.  Add rice milk slowly.  Add more or use less to get the proper
consistency. 

I
use this recipe for the frosting on muffins to use for birthday treats.  I add it to banana or pumpkin muffins. 

You
can use a zip lock bag to frost.  Fill
the bag with frosting and cut a small triangle off of one corner.  Then squeeze out onto the muffins starting
from the outside and working your way around in a circle till you get to the
middle.  We sometimes add sprinkles.  India Tree sells naturally colored sugar
crystals (Whole Foods or health food store). 

To
freeze, place frosted muffins on a plate and place in your freezer for 30-60
minutes or until the frosting is hard, then store in a large zip lock bag.  Take one out as you need them.  Takes about an hour or so to defrost. 

 *If you want to color your frosting, use less
rice milk.  You can add a pale color
using the juice from frozen strawberries or other berry.  It will add a very slight flavor as well,
depending on how much you use.  My kids
don’t care about the color any more, but like to add sprinkles.  India Tree makes natural food coloring, but
it’s very expensive, makes pretty ugly colors, and has a bad taste.  I have found that Maca Powder (by Nativa
Naturals) colors really well.  We used it
to color lemonade.  It is a berry though
so would be Feingold stage 2.  It makes a
violet color.  It’s also an antioxidant.   

Caramel Popcorn

¼
cup of simple syrup (see recipe below)

½
cup brown sugar       (Domino light brown
sugar)

½
cup butter (1 stick)   (Ghee or soy free
Earth’s Balance)

½
tsp salt

¼
tsp baking soda (I use Bob’s Red Mill to avoid aluminum)

1
tsp vanilla

10-12
cups popped corn   (We use a hot air
popper with organic kernels)

1.      Place popcorn in large
microwavable bowl. 

2.      Make simple syrup (combine ¼
cup of sugar and 1/8 cup of water and microwave for about 30 seconds till sugar
is dissolved). 

3.      Combine syrup, sugar, butter
and salt in a 4 cup glass measuring cup. 
Cook in microwave for 2 minutes. 

4.      Add baking soda and
vanilla.  Stir.  Pour mixture over popped corn and stir to
coat evenly.

5.      Cook popcorn on high for 1 ½
minutes.  Stir.

6.      Cook for 1 minute.  Stir.

7.      Cook for 30 seconds.  Stir.

8.      Pour onto waxed paper to
cool. 

This
is very sweet.  Use more popcorn if too
sweet.  Not the healthiest snack and will
definitely feed yeast, but might work for Halloween.  I haven’t tried this with Ghee yet.

CC (Cody’s Comments):  Add a
lot of caramel if you want it to taste good.

Cody’s Rating:  3  (He used to love this, but lately he doesn’t
for some reason.)

*Got
this recipe from the Feingold blue book.



Gummy Snacks

3 envelopes of Knox
unflavored gelatin (by the Jell-O at any store)

1/4 cup of sugar

1/2 cup of fruit juice or
pop (open the pop and let it de-fizz first)

Combine all ingredients in a
small saucepan and heat just till sugar dissolves.  Pour into molds and refrigerate till firm
(about 20 minutes or so).  I sometimes
grease the molds with oil to make them easier to get out.  I use a sharp knife to loosen them out.  Store any leftovers in the fridge. 

These are really simple but
you’ll need at least 2 candy molds from Wal-Mart (craft section usually), or a
Hobby Lobby or Michael’s.  I also bought
a gummy making kit from Michael’s.  It
had all the artificial stuff in it, but I threw that out and used the mold b/c
it was of a worm, spider, grasshopper, and frog, and then it also had a nice
squeeze bottle to fill the molds with.  We
got hearts, stars (these are hard to get out), and baby molds (the baby molds
had bears) from Wal-Mart. 

You can use your favorite
juice or pop to make these.  The more
flavor the better. The kids like 365 Root Beer (from Whole Foods) the
best.  We also use RW Knudsen
“pop” – raspberry, etc.  Sir
Strawberry juice from Trader Joe’s would probably be good too. 

CC (Cody’s Comments): Don’t be freaked out by the spider gummy
snacks.

Cody’s Rating:  10 million

Annie’s
makes a fruit snack now that is good.  I
got them at Whole Foods.  These are very
high in sugar which will feed yeast if you’re watching that.

*I
got this recipe from the Feingold recipe board from Sharon S.

Puppy Chow

9
cups of Crispix (this is not truly GFCF if you are sensitive)

1 cup of GFCF chocolate chips  (Enjoy Life or Sunspire)

½ cup of peanut butter (We use Whole Foods brand to
avoid soy)

¼ cup of butter (Ghee or Earth’s Balance – soy)

1 tsp GF vanilla (if using GF vanilla powder, use ¼
tsp) 

1
to 1 ½ cups of powdered sugar (we use organic)

Melt chocolate chips, peanut butter, and butter in a
saucepan until smooth.  Stir in 1 tsp of
vanilla.  Pour over 9 cups of cereal and
mix well.  Cool slightly.  Pour into a large zip lock bag with 1 ½ cups
of powdered sugar.  Shake until well
coated.  I usually only use 1 cup of
powdered sugar.

Use cashew or almond butter if you have a peanut allergy.  Health Valley has a rice cereal that works
well with this but I found out it contains BHT, which is a bad preservative in
the packaging.  Plus, it has soy.

Salsa – Chili’s

This
is a mock Chili’s restaurant salsa recipe. 
It does taste very similar.  We
love it.  It is a little spicy, just like
Chili’s.  If you want it less spicy, use
just 1 TB of jalapenos instead of 1 TB plus 1 tsp. 

14
½ oz can of tomatoes and green chilies

14
½ oz can whole peeled tomatoes plus the juice

1
TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)

¼
cup diced onion

¾
tsp garlic salt, or more to taste

½
tsp cumin, or more to taste

¼
tsp sugar, or more to taste

Place
onions in a food processor.  Take out and
measure out ¼ cup.  Put ¼ cup back in the
food processor and add the jalapenos and process for just a few seconds.  Add both cans of tomatoes, garlic salt,
sugar, and cumin.  Process all
ingredients until well blended, but do not puree.  Place in a covered container and chill for a
couple of hours to allow the flavors to develop.  Serve with organic corn tortilla chips.  We like Xochitl chips from Woodman’s or Whole
Foods.  Tostitos are not truly GF. 

I
always make this for parties and everybody loves it.

*I got this recipe from www.cdkitchen.com.

Salsa Fresca

This is a more authentic Mexican salsa recipe and it uses
all fresh ingredients. 

8
Roma tomatoes (or other small tomato)

1
medium onion

2
garlic cloves

1
jalapeno

4
TB of fresh lime juice (about 1 to 1 ½ limes)

1 ½
to 2 TB of fresh cilantro

1
tsp salt (I use sea salt)

Combine
all ingredients in a food processor or blender. 
Place in a covered container and chill for a couple of hours to allow
the flavors to develop.  Serve with
organic corn tortilla chips.  We like
Xochitl chips from Woodman’s or Whole Foods. 
(Tostitos are not truly GF.)

*I
got this recipe from my neighbor, Laura.

Breakfast Sausage

1
lb ground beef (I use Sommer’s Organic from Trader Joe’s)

1
tsp dried sage

1
tsp salt

½
tsp pepper

¾
tsp ground fennel seeds (I grind up fennel seeds in a clean coffee grinder)

1/8
tsp marjoram

1
tsp brown sugar (Domino Light Brown Sugar)

1/16
tsp crushed red pepper flakes

Variations:
Add a couple slices of a peeled pear diced. 
This will add more sweetness to the sausage.

Blend
all ingredients (including the meat) in a food processor until blended.  Do not over mix.  (You could also just use your hands).  Form into 9-12 small patties with well oiled
hands.  Saute patties in a large skillet
over medium heat with 1 TB of olive oil for 3-4 minutes per side or until
cooked through. 

*Adapted
by Sueson Vess and taken from Carol Fenster’s Cooking Free cookbook.

Banana Muffins


1 1/3 cup GF flour blend *
2 tsp baking powder (I use Rumford Aluminum Free)
1/4 tsp baking soda (I use Bob’s Red Mill)
1/2 tsp salt (I use Redmond’s Real Sea Salt)
1/3 cup coconut oil or Spectrum shortening*
2/3 cup sugar (I use C& H or organic)
2 well beaten eggs (I use Ener-G egg replacer and whisk really well)
1 cup mashed banana (about 2 large or 3 small bananas)
3/4 cup chocolate chips (Enjoy Life – optional)
 
Preheat oven to 350 degrees.  Combine dry
ingredients (first 4 ingredients) and set aside.  Cream together coconut oil and sugar.  Add beaten eggs or egg replacer and mix
well.   Alternate adding the mashed
banana and dry ingredients until combined. 
Stir in chocolate chips if you are using them.
Spoon into greased or lined muffin cups and bake for approx. 25
minutes.  Makes about 12 muffins.  I usually leave the chocolate chips out and
then sometimes add them to the top when we defrost them, and make a smiley face
with them.



*I
used Carol Fenster’s New Flour Blend (makes 4 ½ cups)

·       
1 ½ cups sorghum flour

·       
1 ½ cups potato flour/starch

·       
1 cup tapioca flour

·       
½ cup almond flour

*I
got this recipe from Sheri from www.gfcfdiet.com
board. 

*I
use Expeller Pressed Coconut Oil from www.tropicaltraditions.com.  The expeller pressed has no odor or
aftertaste and is good for cooking. 

We
also like Anna’s Banana Bread mix, which we make into muffins.  For egg replacer, use 2 TB of ground flax
seed and 7 TB of boiling water.  Let sit
for 15 minutes.  Get online at www.glutenevolution.com
or at your HFS.

Chocolate Chip S’Mores Pancakes

This
is from Silvana Nardone’s cookbook, “Cooking for Isaiah.”  These are REALLY good!  Everyone raves about them when I make
them.  My only complaint is that the
recipe doesn’t make enough pancakes.  The
recipe calls for “Silvana’s Pancake Mix.” 
The recipe for that is in the cookbook, but it says you can use any
pancake mix.  I think Namaste’s Waffle
and Pancake Mix would work.  If you are
not GFCF, you could probably use Aunt Jemima’s Original pancake mix. 

2
cups Silvana’s Pancake Mix

¼ tsp
salt

2 TB
packed light brown sugar (I use organic or Domino’s)

2
eggs (I omit and use an extra ¼ cup of rice milk)

1 ¼
cups rice milk (*If egg free, use 1 ½ cups)

1 TB
unsulphured molasses

1 TB
honey

2 TB
vegetable oil (I use canola or olive oil)

½ cup
chocolate chips (I use Enjoy Life)

Marshmallow
Sauce

1 cup
marshmallow fluff (I use Suzanne’s Ricemellow Crème from www.vitacost.com)

2 TB
boiling water

In a
large bowl, whisk together the pancake mix, salt, and brown sugar.  In a medium bowl, whisk together the eggs,
milk, molasses, honey, and oil.  Add to
the dry ingredients and stir until just combined.  Fold in chocolate chips.  Heat your griddle or skillet.  I use Earth Balance Soy Free butter to
grease.  Pour about ¼ cup of batter per
pancake and cook until golden and set, about 2 minutes per side.  To make the sauce, I just add hot water to
some fluff and stir until it is the desired consistency. 

*I
sometimes use 1 cup of rice milk and ½ cup of unflavored carbonated
water/seltzer water.  This will make the
pancakes fluffier. 

Chocolate Energy Bars

This is a recipe from Superfood Cuisine by Julie Morris.  It’s extremely healthy and tastes good
too.  A lot of the ingredients she uses
can be found at Whole Foods (by the vitamins) or your local health food
store.  The brand is Navitas
Naturals.  Pricey, but you have to figure
you’re eating your vitamins! 

1 ½ cups soft Medjool dates
(about 16, pits removed)

¼ cup raw almonds

¼ cup raw cashews

¼ cup cacao powder

3 TB cacao nibs

6 TB hemp seeds

1 TB chia seeds

2 tsp maca powder

1 tsp mesquite powder
(optional – enhances the chocolate flavor)

2 TB of favorite raw nuts or
seeds (I used almond and cashew)

¼ cup of favorite dried fruit
(I used cranberries, cherries, goji berries, and goldenberries)

Grind all ingredients except
last 2 TB of nuts and dried fruit in a food processor until a coarse dough has
formed (may take a couple minutes). 
Pinch the dough between two fingers an dmake sure it sticks together easily
so that bars don’t end up crumbly.  If
the dough is too dry, add a little bit of water, about ½ tsp at a time and
blend again.  Add the last 2 TB of nuts
and dried fruit and pulse several times until just a coarsely chopped, to give
you a nice texture. 

Place a large piece of Siran
Wrap on a flat surface.  I put mine in an
8×8 baking dish (or larger if you double the recipe).  Pour the dough out on top of the
plastic.  Wrap it up tightly, then press
and pound into a compact 1 inch thick rectangle.  When solid, remove the wrap and cut into
bars.  I place mine in the freezer for
about 30 minutes before cutting.  Store
in the fridge, or in the freezer for long-term storage. 

For variation, you can add
hemp protein, a tsp of freeze dried wheatgrass powder, or a bit of chlorella to
boost protein and nutrition even further.  
I added wheatgrass and you can’t even taste it.  My kids love these, and so do I.

Corn Cakes

I adapted this recipe from
Silvana Nardone’s cookbook , “Cooking for Isaiah.”  These taste like corn bread, in the form of a
pancake.  They remind me of the corn
bread at Boston Market.  My daughter and
I love these, smothered in butter! 

1 cup Silvana’s GFCF pancake
mix

1 cup corn meal (I use Bob’s
Red Mill organic)

2 tsp apple cider vinegar

1 ¼ cups rice milk (*If you’re
egg free, use an extra ¼ cup of rice milk or club soda)

2 eggs, lightly beaten *

½ tsp salt

¼ cup vegetable oil (I used
organic canola oil)

Combine rice milk and apple
cider vinegar in a small bowl.  In a
medium bowl, whisk together the pancake mix, cornmeal, and salt.  Slowly add the milk mixture, eggs, and
oil.  Stir until combined.

Heat a skillet or pancake
griddle to about 350 degrees.  Grease pan
(I use Earth Balance Soy Free butter) and pour about ¼ cup of batter per
pancake until pancakes are golden and set, about 2 minutes on each side.  Makes about 12 pancakes.  I usually double the recipe.

We top with Earth Balance Soy
Free Butter Spread.  Freeze any
leftovers.

I had to explain to my kids
that these weren’t regular pancakes, but similar to corn bread, although I do
eat these for breakfast.

French Toast

4
eggs (We use organic cage free)

2 TB
brown sugar (Domino’s Light Brown)

¾ cup
milk (We use Pacific Rice Milk)

1 tsp
cinnamon

1 tsp
vanilla (I use organic or homemade to avoid corn syrup)

Dash
salt (I use Redmond’s Real Sea Salt)

Dash
of nutmeg (optional)

12 pieces
of bread (We use Food for Life Brown Rice Bread)

Combine
all ingredients in a large bowl or shallow baking dish, like an 8×11 casserole
dish.  Dip and soak bread in mixture.  Cook on pancake griddle or pan, greased with
butter.  I use Earth Balance Soy Free
butter. 

These
freeze nicely.  Allow to cool and freeze
in large gallon size zip lock freezer bags. 
I try to lay them individually, not stacked so that they don’t get stuck
together.  Reheat in a toaster or toaster
oven. 

You
could also cut these into strips to make French toast sticks. 

If
you are using gluten free bread, I usually cut the recipe in half, since GF
bread is much smaller and doesn’t soak up the mixture as much as regular
bread.  They also say to use day old
bread, so that the bread doesn’t fall apart when soaking.   I
usually make some GF French toast, and then use the remaining mixture to make
regular bread French toast for my oldest son. 


Fruit & Nut Cereal Bars


1/2 cup honey (or other syrup like cane or brown rice)
1/2 cup peanut butter (I use WF brand to avoid soy)
1/3 cup brown sugar (Domino’s Light Brown Sugar)
3 cups gluten free rice krispies cereal (I use Barbara’s or Erewon cereal)
¼ cup organic raisins

¼ cup dried cranberries

¼ cup dried cherries

1/8 cup almonds or peanuts (optional –
I cut the almonds in half)
2 TB sunflower seeds
1 TB flax seeds or ground flax seeds



1.  In a large sauce pan, bring ½ cup of
honey, ½ cup of peanut butter, and 1/3 cup of brown sugar to a boil, stirring
frequently. Stir on low-medium heat for a couple of minutes.


2.  Add the cereal and then all the other
ingredients and stir until mixed thoroughly.

3. Pour into a 13 x 9 greased pan (I
use Organic Spectrum shortening) and use a spatula to press down.

4. Let cool for 30 minutes before
cutting. 

Great snack or breakfast on the go. 
These have a rice krispy taste and texture to them.  You can make these with any ingredients you
want.  If you use chocolate, add about ¼
cup of chocolate chips or less.  They
will melt down completely.  If you want
them in whole pieces, wait till they cool completely, then push them on to the
top.   The honey and sugar will feed
yeast if you are watching that.

(Don’t feed this to a baby under 1 as
it contains honey and nuts.)

Pancake Syrup

½ cup white sugar

½ cup brown sugar

½ cup water

½ tsp GF vanilla
(Frontier brand or homemade) 

1 tsp Lyle’s Golden
Cane Syrup (optional – at Whole Foods)

Put sugar and water
into a saucepan. Cover and bring to a boil. 
When sugar crystals are thoroughly dissolved, add vanilla and Lyle’s
Golden Syrup.

Stays fresh in
refrigerator for weeks.  Warm a portion
in microwave for 10 seconds before using. 
Makes 3-4 servings.

Regular pancake
syrup contains artificial flavors and high fructose corn syrup and pure maple
syrup is very expensive.  I’ve made this
and the kids don’t even notice the difference. 
We also use Agave Blue Nectar as syrup. 
It is a low glycemic and doesn’t feed yeast.  It has a very sweet taste. 

We like Namaste
pancake mix the best.  They’re more of a
Swedish pancake instead of fluffy.  You
can use room temperature club soda instead of rice milk to make pancakes
fluffier.  We sometimes add fresh fruit
like strawberries or blueberries. 

Pumpkin Muffins (Egg Free)


2 cups GF flour blend (I use
Carol Fenster’s blend.  See banana muffin
recipe.)
3/4 tsp ground
cinnamon
3/4 tsp ground cloves
3/4 tsp ground nutmeg
3/4 tsp GF baking powder (I use Rumford)
3/4 tsp baking soda (I use Bob’s Red Mill)
3/4 tsp salt
1 can organic pumpkin puree (14-15 oz)
2/3 cup vegetable oil (I use olive oil)
1 & 1/2 cups white sugar or xylitol
1 jar organic pear baby food (I used 5 oz of homemade pear sauce)

Egg Replacer:
2 TB ground flax seed
2 tsp GF baking powder (Rumford Aluminum Free)
2 tsp starch (potato, tapioca, etc.)
2 TB vegetable oil
6 TB water
 
1.  Preheat oven to 375 degrees and line
muffin tins.
2. Combine the dry ingredients (first 7 ingredients) and set aside.
3. Combine the egg replacer ingredients, adding the water
last. Whisk, and let sit for 5 minutes.
4. In a large bowl, mix together the pumpkin, oil, sugar,
and pears.
5. After 5 minutes has passed, whisk the egg replacer once more, then
add to the pumpkin mixture.
6. Add the combined dry ingredients.
7. Spoon batter into muffin tins filling about ¾ full.
8. Bake in preheated oven for 25-30 minutes.

Makes approximately 18 muffins.  These
are REALLY good.  Can’t even tell they
are GF.  We also use Gluten Free 1-2-3
muffin mix for pumpkin muffins.


*I
got this recipe from Sheri on www.gfcfdiet.com
board. 

 

Teff Pancakes



1 1/2 cups teff
flour
1 tsp baking soda
1 tsp cream of tartar (this does feed yeast)
1/4 tsp sea salt
1 1/2 cups milk sub (I usually use a combination of rice milk, room temp club
soda, and pear juice.  If using all pear
juice, eliminate the agave)
3 TB oil (can use olive oil or coconut oil melted)
1 tsp agave nectar

Preheat griddle or skillet and grease with ghee. In a large bowl, whisk the
flour, baking soda, cream of tartar and salt.

In a 2 cup glass measuring cup, combine the milk sub or water, oil and agave
nectar. Pour into the flour mixture, and whisk just until combined. Don’t
overbeat.  Will thicken slightly upon
standing.

Drop by spoonfuls (1 to 2 TB per pancake) onto the griddle or skillet. Cook
until the tops are bubbly and edges are brown (about 2 minutes the first side,
and 1-2 minutes the second side. These are fragile.  Loosen the edges all the way around first
then flip carefully.  Makes about 12
small pancakes.  Cool and freeze any
leftovers.

My
kids like these, although they do fall apart. 
Since they are dark brown, they call them chocolate pancakes. J 
Little do they know, they are good for them (somewhat).  Teff is high in calcium – about 40%, and high
in protein.  I like them too.  I put fresh strawberries or blueberries on
mine and Soya Too Rice Whip Cream.   My
kids use agave syrup.


Smoothies

Blueberry Banana
Smoothie

1 cup
rice milk (I use Pacific brand)

2
two-inch pieces of frozen bananas

½
cup frozen blueberries

¼
cup water (or to desired consistency)

1
scoop of ice cream (Purely Decadent Coconut Milk Ice Cream – WF)

Mango Orange Banana Smoothie

½
cup orange juice

½ cup
vanilla or plain yogurt or ice cream

½
mango (peeled and sliced)

½
frozen banana (in two pieces).  Add water
as needed.

Pineapple Banana Smoothie

1
cup rice or coconut milk (I use Pacific brand or So Delicious)

3
small pieces of frozen bananas

2
frozen chunks of fresh or canned pineapple

½
cup pineapple juice

1
scoop of ice cream (Purely Decadent Coconut Milk Ice Cream)

Strawberry Orange Smoothie

1
cup orange juice 

1 ½
to 2 cups of frozen whole strawberries (no sugar added)

2
TB sugar (can omit for kids)

¼
cup of water (or to desired consistency)

Strawberry Orange Pineapple Smoothie

1
cup orange juice  

1 ½
to 2 cups of frozen whole strawberries (no sugar added)

¼
cup of pineapple juice (can use juice from canned pineapple)

1
round slice of pineapple (from a can) or a couple pieces of fresh pineapple

1
scoop of  ice cream (Purely Decadent
Coconut Milk Ice Cream)

Blend all ingredients in a blender or smoothie maker.  Stir in any powder supplements or ground flax
seed.  Make any of these into popscicles.  I bought molds at Bed, Bath, and Beyond, or
on Amazon.   I also found ones that are
like Push-Ups that they love.

Lemonade

 

1
cup organic sugar

1
cup hot water

3
to 4 cups cold water

1
cup freshly squeezed lemon juice

Combine
1 cup of sugar and 1 cup of water in a saucepan and heat until the sugar
dissolves or it comes to a boil.  Add
this to a pitcher.  Add 1 cup of lemon
juice (I usually use about 6 organic lemons). 
Add 3 to 4 cups of cold water. ( I use 4 cups.)  Stir and enjoy. 

You can
get creative with your lemonade and add pureed raspberries or strawberries to
taste.  Then, throw into popsicle
molds. 

 

 

 

 

 

 

 

 

 

Vanilla Extract

You will need to buy vanilla beans.  I ordered my 7-8 inch Grade A Bourbon vanilla
beans from www.organic-vanilla.com.   I
got a 20-pack of beans for $9.00, plus $2.95 for shipping.  To make it gluten free, use a potato vodka,
either Teton Glacier (I found at Woodman’s for $20) or Monopolowa. 

1.    
Split 3 vanilla beans lengthwise with a sharp knife, leaving
one inch at the bottom to keep the bean in tact.

2.    
Place in glass jar or bottle with 1 cup (8 oz) of unflavored
vodka.  A one-quart mason jar works
well.  These are in the canning section
of most stores.

3.    
Be sure the beans are completely covered with vodka.  You’ll have to push them down some.  Seal tightly.

4.    
Let stand in a cool, dark place for 4 to 6 months, or at
least 8 weeks.  It will darken to a nice
amber color. 

5.     Shake jar occasionally
during the standing time.  (Once every day or so for about 30
seconds.)

Tips:

1.     Extract will strengthen upon
standing.

2.    
Store in a dark colored, air-tight corked bottle in a cool,
dark place.

3.   Place a few drops
of vanilla extract on a cotton ball. Place in custard cup in back of
refrigerator to diffuse odors.

4.   You can also add
either 1 TB of dark rum (per cup of Vodka) to sweeten it, or some simple syrup
(2 parts sugar to 1 part water – dissolve in microwave).  Use 1 TB of the simple syrup mixture.

Most vanilla extracts contain gluten because they are made
from alcohol.  Read labels.  If it is gluten free, it will say so.  Frontier makes gluten free vanilla while
you’re waiting for this one to brew.  I
found it at WF.  Keep in mind that
alcohol feeds yeast.  Authentic Foods
makes a vanilla powder but you need to use ¼ of a tsp when a recipe calls for 1
tsp of regular vanilla. 

Worcestershire
Sauce

1/2 cup apple cider vinegar
2 TB “soy” sauce (see recipe below)
2 TB water
1 TB molasses
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp pepper

Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator. Makes about 3/4 cup. Shake well before using.  Lea & Perrins Worcestershire sauce is
GFCF but contains corn syrup and soy.

Soy Sauce A (I’ve not made this one yet)
4
tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water

In a saucepan over medium heat, stir together the beef bouillon, balsamic
vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently
until liquid is reduced to about 1 cup, about 15 minutes.

Soy Sauce B
8 oz molasses
3 oz balsamic vinegar
Sugar to taste

Combine all ingredients and stir till combined. 
Store in the refrigerator.   I’ve
only made the soy sauce B for my Honey Lime Chicken recipe.

Other Meals That Don’t Require a Recipe

1.      BBQ Chicken on the
grill.   

2.      Mostacciolli or
Spaghetti  (We use Tinkyada brand rice
noodles.  We use homemade sauce.)

3.      Steak w/ steak seasoning.

4.      Hamburgers.  I get from www.grasslandbeef.com

5.      Ian’s Chicken Patties or
Ian’s GFCF Chicken Nuggets, Ian’s turkey corn dogs, Ian’s French Bread pizza
(soy), Amy’s Soy Free and GFCF mac and cheese. 

6.      Hot dogs (Applegate Farms
Beef or Turkey.  Freeze these
immediately.  They don’t keep long.)

7.      Soups (chicken, tomato,
vegetable).  Most homemade, or Imagine
Tomato.

8.      Sandwiches – turkey, ham, (Hormel
Natural deli meats), peanut butter and jelly, bacon (Applegate Farms Sunday
Bacon), lettuce & mayo (Spectrum).  We
use Food for Life Brown Rice bread.

9.      Scrambled Eggs, Hard-boiled
eggs.

Sides

Rice

Baked Potatoes, sweet potatoes with brown sugar, butter,
and cinnamon

Vegetables –broccoli, cauliflower, frozen green
beans, peas, carrots & celery

Fruit – pears, plums, watermelon, pineapple,
blueberries, bananas, apples, mango, etc. (always try to get organic to avoid
pesticides)

Non-yeast feeding fruits are: pears, cranberries,
blueberries, blackberries, raspberries, lemons and limes.

Salad (We use Romaine lettuce with Annie’s dressings
(apples)

Fries or tator tots (365 brand – has apples) or
Ian’s Alphatots, or Cascadian

Snacks

 

*See my shopping lists in a post, dated March, 2012
for more products.

Pinnacle Gold Potato Chips (order from www.glutenfreemall.com)

Chee Cha Potato Puffs (order from www.glutenfreemall.com)

Gorge Delite Just Fruit Pear Bars (www.amazon.com
or the above)

Xochitl corn chips at Woodman’s or WF

Green Mountain Gringo corn chips from Woodman’s or
WF or HFS

Ener-G Wyle’s pretzels (corn syrup) from Woodman’s
(very hard)

     Orgran chocolate and vanilla animal
crackers (HFS or amazon.com)

     Enjoy Life products (all contain grapes,
apples) but they make good      

     cookies, breakfast bars, etc. (WF or HFS)

     Enjoy Life chocolate chips (no soy)

Fruitabu strawberry fruit leathers (WF or on
amazon.com)

Sharkies gummy snacks (I ordered on amazon.com)

Purely Decadent Coconut Milk vanilla or choc. ice
cream (Whole Foods)

Ah!Laska Chocolate syrup (WF)

Archer Farms (Target brand) strawberry frozen fruit
bars

Cool Fruits – Cherry and Grape (frozen fruit juice
in plastic, from WF)

Enjoy Life cinnamon bagels (contain grapes) from HFS

Raisins (some bulk raisins may add flour to prevent
from sticking)

Craisins (these are just cranberries with sugar)

Lundberg brown rice rice cakes (Woodman’s).  We add peanut butter.

Other foods we buy:

Ian’s Chicken Patties (GF ones at Whole Foods)

Ian’s Chicken Nuggets (Gluten Free ones at WF)

Ian’s Alphatots “fries” (WF)

Ian’s GF French Toast Sticks

365 Shoestring fries and tator tots (contain apples)
(WF)

     Erewhon brown rice cereal (not the no salt
added or twice rice)

     Tinkyada fusilli or elbow rice noodles

     Pacific Original Rice Milk (Woodman’s or
WF–Rice Dream is not GF)

     Imagine tomato soup (Woodman’s in a box by
the broths)

     Imagine beef broth and chicken broth

     Ener-G Tapioca Hot Dog Buns (warm in
microwave)

     Food for Life brown rice tortillas (For
tacos.  We get at the HFS.)

Oberweis lemonade or Gerber pear juice (may have CC
issues)

Food for Life brown rice bread (contains
peaches). 

Anna’s bread mix is one of the best sandwich breads
(HFS or online).  They also make good
muffins.  We liked pumpkin and banana.

1-2-3 Gluten Free makes good mixes too.
(Online.  I get on Amazon.)

Namaste makes a good pancake mix. (Woodman’s or HFS)

Agave Nectar (we use as a pancake syrup)

Organic powdered sugar (some regular ones may add
flour to theirs)

Rumford Aluminum Free Baking Powder

Bob’s Red Mill Aluminum Free Baking Soda (keep in
fridge)

Purity Farms Ghee (much cheaper at WF – use in place
of butter)

Organic Spectrum shortening (WF or Woodman’s)

365 Root Beer (WF)

365 Key Lime soda (WF)

Below are foods that we used while transitioning to
GFCF, but then removed after a couple months. 
Most contain soy or have cross contamination (CC) issues.  Soy is very similar to casein and is a
hormone disruptor so can affect mood/behavior. 

Glutino pretzels from Woodman’s (soy, these are
really good)

Fritos (CC – the scoops may be better as they are
ran on a different line)

Tostitos (CC –the scoops may be better, but they
also contain soy)

Lay’s potato chips (CC issues and soy)

Ting’s (CC issues) These are kind of like Cheetos. (Woodman’s
or WF)

Good Karma ice cream cups – strawberry swirl or
choc. fudge (soy – I like these.  Rice
Dream ice cream is not truly GF.)

Glutino chocolate chip granola bar (soy)

Josef’s cinnamon graham crackers/cookies (soy) from
HFS

Amy’s frozen meals – Baked ziti (soy) and pizza
(soy).  Soy free mac-n-cheese.

Welshire Farms Dinosaur chicken nuggets (soy) from
WF

Bell & Evans Gluten Free chicken tenders (soy –
in the black box)

Gluten Free Pantry Chocolate Truffle Brownie mix
(soy – VERY good.)

Gluten Free Pantry Chocolate Chip Cookies
(Frozen.  Good, but have corn syrup) from
Woodman’s

Rice Works Salsa Fresca  (Kind of like Doritos.  Good, but have corn syrup.  Sometimes at Wal-Mart.)

     Envirokids Koala Krisp (chocolate rice
krispies) (soy & peanut CC)

     Envirokids Gorilla Munch cereal (soy &
peanut CC)

     Envirokids Peanut Butter Panda Puffs
cereal (soy & peanut CC)

     Envirokids Amazon Flakes (soy and peanut
CC)

New Morning Kocoa Krispies cereal (CC issues?)

Other products we’ve purchased:

Dessert Essence unscented shampoo and conditioner
and body wash (I order from www.swansonvitamins.com).  $3 cheaper than in stores.

California Baby Unscented shampoo and body wash for
kids. (WF)

Rainbow Unscented shampoo (WF, has soy). 

We use Ivory Soap (unscented) for Feingold, not sure
about GFCF.

Tom’s of Maine toothpaste for kids (fluoride free
strawberry or orange)

Burt’s Bees chap stick (this does contain soy).  Soy is in Vitamin E a lot of times. 

 

Seventh Generation laundry detergent and dishwashing
detergent

(Woodman’s or WF)

Shower and bath balls to remove chlorine from the
water.  I ordered on www.amazon.com

Expeller Pressed Coconut Oil
from www.tropicaltraditions.com.  (This has no odor or aftertaste.  Good for cooking.)  I use this in a lot of muffin recipes or add
it to smoothies.  I also get their chap sticks
sometimes.

Candy

Surf Sweet Gummy Worms and Gummy Bears (no corn
syrup!)  (I found these at Whole Foods
and on amazon.com).  The gummy worms are
better and softer than the bears. 

Sharkies Gummy Snacks (these are kind of like
candy).  I ordered a box from
Amazon.com.  Annie’s has good fruit
snacks too, from WF.

B-Fresh Bubble Gum (contains oranges), Spearmint, or
Solar Moon Melon (www.iherb.com)

Xylichew gum (spearmint or Tangerine) from Whole
Foods near the toothpastes.  I think
these have soy.

Jelly Belly Naturals (we like Tropical Fruit).  Make sure you get the ones that say naturally
colored and flavored.  I’ve found at
Whole Foods, sometimes at Border’s Books.

Yummy Earth suckers www.yummyearth.com/feingold.  These are about the only suckers without corn
syrup.  You can get a big discount using
this link.  You get a bulk bag of 300
suckers for around $25 or so. 

Lemon balls, lemon sticks, lemon candy canes and
peppermint candy canes from www.giambriscandy.com

There is other candy out there, but we’re not big on
candy anymore.  I just make them a
dessert.  For school, I send in lemon
balls or Enjoy Life Snickerdoodles as a reward/treat if needed for the teacher
to keep at her desk.

For more information on
GFCF, you can go to www.gfcfdiet.org.  To sign up for the online board (highly
recommended), and click on GFCF Kids Forum. 
TACA (talkaboutcuringautism.org) has a good web site too with lots of
recipes and a 10-week plan for starting the diet.  

For information on the
Feingold Diet, go to www.feingold.org


Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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4 Comments

  1. We are just starting down the GFCF road and I'm so happy to have stumbled across your blog today! I'm completely overwhelmed about starting this. My 4 year old is an aspie and I can see the diet causing a lot of tantrums, even though that's what we're hoping it helps with. My little man is 2 (PDDNOS) and craves cheese and yogurt so I think those are going to be hard for him. Thanks for giving me a place to start!
    God Bless!
    http://www.facebook.com/pages/2-Perfectly-Made-Children-Autism-Awareness/259854387400173

  2. I also have a blog on detoxifying your home by making safer choices… maybe we can trade useful information 🙂

    saferchoicesblog.com – I post more on facebook.com/saferchoices

  3. Hi Jen. I like your blog! Have you done any posts on cleaning products? I have a book sitting here and I am procrastinating about making my own cleaning supplies. The essential oils and empty spray bottles are sitting here staring at me begging me to fill them.

    • I use vinegar and baking soda for everything! You can add a few drops of essential oils to vinegar if you don't like the smell but we've all gotten used to it and I don't even smell it anymore 🙂 If you google vinegar and baking soda you can find all kinds of good "recipes" and suggestions. Vinegar kills 99% of bacteria – Lysol and Clorox are 99.9% – I'll risk the .9% in exchange for no toxic phthalates and other chemicals!

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